UAEU Coordinated Program in Dietetics · Program Goals and Objectives Goal #1 - The program will...
Transcript of UAEU Coordinated Program in Dietetics · Program Goals and Objectives Goal #1 - The program will...
NUTRITION AND HEALTH DEPARTMENT
COORDINATED PROGRAM IN DIETETICS
STUDENT HANDBOOK
UAEU Coordinated Program in Dietetics
Student Handbook Page 2
“UAEU mission is to, “make a positive contribution to the progress of the United
Arab Emirates through the provision of academic programs of international
standards in both undergraduate and graduate studies, and to build local and
international partnerships that promote the widespread dissemination of
knowledge that provides support to the momentum of national development.”
H.E. Saeed Ahmed Ghobash
Chancellor, United Arab Emirates University
UAEU Coordinated Program in Dietetics
Student Handbook Page 3
Table of Contents
The Coordinated Program in Dietetics ........................................................................................ 6
Mission, Goals, and Objectives..................................................................................................... 6
Accreditation Status ...................................................................................................................... 7
The Academy of Nutrition and Dietetics ..................................................................................... 8
Mission, Vision, and Principles .................................................................................................... 8
The Academy of Nutrition and Dietetics ..................................................................................... 9
Code of Ethics for the Profession of Dietetics ............................................................................. 9
International Code of Ethics and Code of Good Practice for Dietitians-Nutritionists ......... 12
International Code of Ethics ...................................................................................................... 12
International Code of Good Practice ......................................................................................... 12
ACEND Core Knowledge and Competencies for the RDN/Learning Outcomes for the
Coordinated Program in Dietetics ............................................................................................. 14
Licensing Requirements for Dietitians in the United Arab Emirates ..................................... 18
Eligibility of RDN Credential Exam in the U.S: ....................................................................... 18
Coordinated Program in Dietetics: Study Plan ........................................................................ 20
....................................................................................................................................................... 20
Sample – Course Sequence Plan ................................................................................................ 21
CFA General Education Requirements ..................................................................................... 22
Policies and Procedures .............................................................................................................. 23
UAEU Policies and Procedures ................................................................................................. 24
Special Needs Support Services at UAEU ................................................................................ 25
Admission to the Coordinated Program in Dietetics ................................................................. 26
Academic Records and Privacy of Information/Personal Files ................................................. 27
Prior Learning Assessment ........................................................................................................ 27
Completion of the Coordinated Program in Dietetics ............................................................... 27
Maximum Study Period ............................................................................................................. 28
Advising Students Enrolling in the Coordinated Program in Dietetics Using Degree Works .. 29
Comparable Courses .................................................................................................................. 33
Placement for the Dietetic Supervised Practice (SP) Rotations as Components of the
Supervised Practice Experiences ............................................................................................... 34
Supervised Practice Clearance Documents ............................................................................... 34
The Scope of the Supervised Practice Experiences ................................................................... 35
UAEU Coordinated Program in Dietetics
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Credit Hours for Dietetic Supervised Practice Experiences ...................................................... 37
CPD Supervised Practice Rotation Schedule ............................................................................ 39
Community Service in the Coordinated Program in Dietetics .................................................. 39
Requests for Letters of Recommendations ................................................................................ 40
Verification Statement ............................................................................................................... 40
Computer Literacy ..................................................................................................................... 41
Dietetic Computer Lab .............................................................................................................. 42
Attendance and Leave of Absence ............................................................................................ 44
Calendar/Vacation/Holidays...................................................................................................... 45
Assessment of Student Learning ............................................................................................... 46
Late Assignment ........................................................................................................................ 46
Students at Risk ......................................................................................................................... 47
Student Complaints and Grievances .......................................................................................... 48
Code of Student Conduct........................................................................................................... 49
Social Behavior ......................................................................................................................... 50
The Honor Code ........................................................................................................................ 52
Courtesy..................................................................................................................................... 55
Dress and Grooming .................................................................................................................. 56
Students Support Services ......................................................................................................... 58
Travel Liability Insurance ......................................................................................................... 59
Malpractice Liability Insurance ................................................................................................. 60
Medical Insurance ..................................................................................................................... 61
Illness or Injury While in a Facility for Supervised Practice..................................................... 62
Standards for Oral Presentations ............................................................................................... 63
Dietetics Portfolio ...................................................................................................................... 64
Supervised Practice Rotations Portfolio .................................................................................... 64
File System ................................................................................................................................ 74
Standards for an Acceptable Paper ............................................................................................ 79
Standards for an Acceptable Paper: Format Guidelines ............................................................ 82
Standards for an Acceptable Paper: Reference and Citation Guide .......................................... 85
Standards for an Acceptable Case Study Presentation .............................................................. 88
Faculty Directory of Coordinated Program in Dietetics .......................................................... 90
UAEU Coordinated Program in Dietetics
Student Handbook Page 5
APPENDIX 1. Sample Supervised Practice Rotation Schedule .............................................. 91
UAEU Coordinated Program in Dietetics
Student Handbook Page 6
UNITED ARAB EMIRATES UNIVERSITY
College of Food and Agriculture
Nutrition and Health Department
The Coordinated Program in Dietetics
Mission, Goals, and Objectives
Program Mission
The mission of the Coordinated Program in Dietetics is to develop competent graduates,
who are highly qualified entry-level dietitians, to improve the nutritional well-being and
health of the UAE population.
Program Goals and Objectives
Goal #1 - The program will prepare graduates to be competent, entry-level dietitians.
Objectives:
a. 85% of students will complete the program requirements within 3.75 years from
the time of enrollment in the CPD (150% of the time allowed)
b. At least 60% of graduates seeking employment will have obtained employment
related to their major within 12 months of completing the program
c. The Health Authorities in the UAE requires graduates of UAEU’s Coordinated
Program in Dietetics to complete an additional six-month practicum before being
eligible to sit for the credentialing examination. 80% of graduates will take the
UAE credentialing exam within twelve months of completing this practicum.
d. The Regulatory Health Authorities in the UAE require dietetics graduates to pass a
licensing exam administered by the Department of Health- Abu Dhabi, Ministry of
Health or Dubai Health Authority. Over a 5-year period, 80% of graduates will pass
the dietitian licensing exam (Department of Health – Abu Dhabi or its equivalent)
within one year following first attempt
e. At least 85% of employers responding to surveys on a scale of 1-5 (5=excellent)
will rate graduates as 3 (satisfactory) or better for knowledge, skills and
competencies for entry-level practice
f. At least 60% of the program graduates seeking employment will find a position in
a clinical setting.
Goal #2 - The program will prepare graduates who demonstrate leadership and a
commitment to community service.
Objectives:
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a. At least 50% of graduates will indicate on the alumni survey that they actively
participate in community service activities during the past year
b. Over a 5-year period, 60% of graduates will be active members of professional
associations within 12 months post-graduation.
c. Over a 3-year period, at least 80% of employers responding to surveys on a scale
of 1-5 (5=excellent) will rate graduates as 3 (satisfactory) or better for
demonstration of leadership skills
Outcome data measuring achievement of program objectives are available on request.
Accreditation Status
The Coordinated Program in Dietetics at UAEU has obtained Candidacy Status in January 2015,
and is currently working towards acquiring full accreditation, as a Foreign Dietitian Education
Programs (FDE), from the Accreditation Council for Education in Nutrition and Dietetics
(ACEND) of the Academy of Nutrition and Dietetics (AND), 120 South Riverside Plaza, Suite
2190, Chicago, IL 60606-6995, 1(312) 899-0040 ext. 5400; Website:
http://www.eatright.org/ACEND/
The Coordinated Program in Dietetics (CPD) definition:
1. Provides for the achievement of the Accreditation Council for Education in Nutrition and
Dietetics (ACEND) Core Knowledge and Competencies for the RDN
2. Academic program that is authorized under applicable law by the UAE Ministry of Higher
Education to provide an educational program beyond secondary education culminating in
a minimum of a baccalaureate degree
3. Provides for the achievement of the ACEND Core Competencies for Entry-Level Dietitians
through 1200 hours of supervised practice experience.
UAEU Coordinated Program in Dietetics
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The Academy of Nutrition and Dietetics
Mission, Vision, and Principles
Vision: A world where all people thrive through the transformative power of food and
nutrition
Mission: Accelerate improvements in global health and well-being through food and
nutrition
Principles: The Academy of Nutrition and Dietetics and our members:
Amplify the contribution of nutrition and dietetics practitioners and expand
workforce capacity and capability
Integrate research, professional development, technology and practice to stimulate
innovation and discovery
Collaborate to solve the greatest food and nutrition challenges now and in the future
Focus on system-wide impact across the food, well-being and health care sectors
Have a global impact in eliminating all forms of malnutrition
UAEU Coordinated Program in Dietetics
Student Handbook Page 9
The Academy of Nutrition and Dietetics
Code of Ethics for the Profession of Dietetics
The Academy of Nutrition and Dietetics (Academy) and its credentialing agency, the
Commission on Dietetic Registration (CDR), believe it is in the best interest of the
profession and the public it serves to have a Code of Ethics in place that provides guidance
to nutrition and dietetics practitioners in their professional practice and conduct. Nutrition
and dietetics practitioners have voluntarily adopted this Code of Ethics to reflect the values
and ethical principles guiding the profession and to set forth commitments and obligations
of the nutrition and dietetics practitioner to the public, clients, the profession, colleagues,
and all others to which they provide service. The updated Code of Ethics was approved by
the Academy Board of Directors and the Commission on Dietetic Registration, effective
June 1, 2018.
The Code of Ethics applies To The following Practitioners:
• All members of the Academy who are credentialed by CDR
• All members of the Academy who are not credentialed by CDR
• All CDR credentialed practitioners whether or not they are members of the Academy
The Code is overseen by a three-person Ethics Committee, with representation from the
Board of Directors, Commission on Dietetic Registration and House of Delegates. The
term of office is three years.
PREAMBLE
When providing services, the nutrition and dietetics practitioner adheres to the core values
of customer focus, integrity, innovation, social responsibility, and diversity. Science-based
decisions, derived from the best available research and evidence, are the underpinnings of
ethical conduct and practice.
This Code applies to nutrition and dietetics practitioners who act in a wide variety of
capacities, provides general principles and specific ethical standards for situations
frequently encountered in daily practice. The primary goal is the protection of the
individuals, groups, organizations, communities, or populations with whom the
practitioner works and interacts.
The nutrition and dietetics practitioner support and promotes high standards of professional
practice, accepting the obligation to protect clients, the public and the profession; upholds
the Academy of Nutrition and Dietetics (Academy) and its credentialing agency the
Commission on Dietetic Registration (CDR) Code of Ethics for the Nutrition and Dietetics
Profession; and shall report perceived violations of the Code through established processes.
The Academy/CDR Code of Ethics for the Nutrition and Dietetics Profession establishes
the principles and ethical standards that underlie the nutrition and dietetics practitioner’s
roles and conduct. All individuals to whom the Code applies are referred to as “nutrition
and dietetics practitioners”. By accepting membership in the Academy and/or accepting
and maintaining CDR credentials, all nutrition and dietetics practitioners agree to abide by
the Code.
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PRINCIPLES AND STANDARDS
1. Competence and professional development in practice (Non-Maleficence) Nutrition and dietetics practitioners shall:
Practice using an evidence-based approach within areas of competence, continuously
develop and enhance expertise, and recognize limitations.
Demonstrate in depth scientific knowledge of food, human nutrition and behavior.
Assess the validity and applicability of scientific evidence without personal bias.
Interpret, apply, participate in and/or generate research to enhance practice, innovation,
and discovery.
Make evidence-based practice decisions, taking into account the unique values and
circumstances of the patient/client and community, in combination with the
practitioner’s expertise and judgment.
Recognize and exercise professional judgment within the limits of individual
qualifications and collaborate with others, seek counsel, and make referrals as
appropriate.
Act in a caring and respectful manner, mindful of individual differences, cultural, and
ethnic diversity. h. Practice within the limits of their scope and collaborate with the
inter-professional team.
2. Integrity in personal and organizational behaviors and practices (Autonomy) Nutrition and dietetics practitioners shall:
Disclose any conflicts of interest, including any financial interests in products or
services that are recommended. Refrain from accepting gifts or services which
potentially influence or which may give the appearance of influencing professional
judgment.
Comply with all applicable laws and regulations, including obtaining/maintaining a
state license or certification if engaged in practice governed by nutrition and dietetics
statutes.
Maintain and appropriately use credentials.
Respect intellectual property rights, including citation and recognition of the ideas and
work of others, regardless of the medium (e.g. written, oral, electronic).
Provide accurate and truthful information in all communications.
Report inappropriate behavior or treatment of a patient/ client by another nutrition and
dietetics practitioner or other professionals.
Document, code and bill to most accurately reflect the character and extent of delivered
services.
Respect patient/client’s autonomy. Safeguard patient/client confidentiality according
to current regulations and laws.
Implement appropriate measures to protect personal health information using
appropriate techniques (e.g., encryption).
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3. Professionalism (Beneficence) Nutrition and dietetics practitioners shall:
Participate in and contribute to decisions that affect the well-being of patients/clients.
Respect the values, rights, knowledge, and skills of colleagues and other professionals.
Demonstrate respect, constructive dialogue, civility and professionalism in all
communications, including social media.
Refrain from communicating false, fraudulent, deceptive, misleading, disparaging or
unfair statements or claims.
Uphold professional boundaries and refrain from romantic relationships with any
patients/clients, surrogates, supervisees, or students.
Refrain from verbal/physical/emotional/sexual harassment.
Provide objective evaluations of performance for employees, coworkers, and students
and candidates for employment, professional association memberships, awards, or
scholarships, making all reasonable efforts to avoid bias in the professional evaluation
of others.
Communicate at an appropriate level to promote health literacy.
Contribute to the advancement and competence of others, including colleagues,
students, and the public.
4. Social responsibility for local, regional, national, global nutrition and well-being
(Justice)
Nutrition and dietetics practitioners shall:
Collaborate with others to reduce health disparities and protect human rights.
Promote fairness and objectivity with fair and equitable treatment.
Contribute time and expertise to activities that promote respect, integrity, and
competence of the profession.
Promote the unique role of nutrition and dietetics practitioners.
Engage in service that benefits the community and to enhance the public’s trust in the
profession.
Seek leadership opportunities in professional, community, and service organizations to
enhance health and nutritional status while protecting the public.
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International Code of Ethics and Code of Good Practice for Dietitians-Nutritionists
Approved by the Members of the International Confederation of Dietetic Association’s
September 7, 2008 as amended by the Board of Directors November 13, 2010.
International standards are not meant to replace any national standards that exist, but are
meant to put on paper those important matters to which we can all agree. They represent
the common ground of dietetics around the world.
International Code of Ethics
Dietitians practice in a just and equitable manner to improve the nutrition of the
world by: Being competent, objective and honest in our actions
Respecting all people and their needs
Collaborating with others
Striving for positive nutrition outcomes for people
Doing no harm
Adhering to the standards of good practice in nutrition and dietetics
International Code of Good Practice
Provision of Service and application of knowledge: Provide high quality, cost efficient services in nutrition and dietetics
Provide services based on the expectation and needs of the community or client
Competently apply the knowledge of nutrition and dietetics and integrate this
knowledge with other disciplines in health and social sciences
Work co‐operatively with others to integrate nutrition and dietetics into overall
care/service regardless of context
Work in partnership with clients and users of the service
Developing practice and application of research Interpret, apply, participate in or generate research to enhance practice
Develop a unique body of knowledge
Have an in‐depth scientific knowledge of food and human nutrition
Adopting an evidence-based approach to dietetic practice Ask questions, systematically find research evidence, and assess
the validity, applicability and importance of that evidence
Combine the evidence with the dietitian's expertise and judgment and the client’s or
community’s unique values and circumstances to guide decision-making in dietetics
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Apply an evidence-based approach to all areas of dietetic practice to improve health
outcomes in individual clients, communities and populations
State the source of evidence underpinning practice recommendations and integrate
knowledge of other disciplines
Reflect on how a dietitian’s own perspectives or biases may influence the interpretation
of evidence
Communication Communicate effectively through nutrition education, education and training,
development of policy and programs
Advocate for nutrition and dietetics, the alleviation of hunger and the value of services
Advance and promote the dietetics profession
Quality in practice Systematically evaluate the quality of practice and revise practice on the basis of this
feedback
Strive to improve services and practice at all times
Maintain continued competence to practice
Continued competence and professional accountability Ensure accountability to the public
Accept responsibility for ensuring practice meets legislative requirements
Maintain continued competence by being responsible for lifelong learning and
engaging in self development
UAEU Coordinated Program in Dietetics
Student Handbook Page 14
ACEND Core Knowledge and Competencies for the RDN/Learning Outcomes for the
Coordinated Program in Dietetics
1: Scientific and Evidence Base of Practice: integration of scientific information
and translation of research into practice
Core Knowledge for the RDN
(Didactic Courses)
COMPETENCIES for the RDN
(SUPERVISED PRACTICE)
Upon completion of the program,
graduates are able to:
KRDN 1.1 Demonstrate how to locate,
interpret, evaluate and use professional
literature to make ethical, evidence-based
practice decisions.
KRDN 1.2 Use current information
technologies to locate and apply
evidence-based guidelines and
protocols.
KRDN 1.3 Apply critical thinking skills.
Upon completion of the program, graduates
are able to:
CRDN 1.1 Select indicators of program
quality and/or customer service and measure
achievement of objectives.
CRDN 1.2 Apply evidence-based
guidelines, systematic reviews and scientific
literature.
CRDN 1.3 Justify programs, products,
services and care using appropriate evidence
or data.
CRDN 1.4 Evaluate emerging research for
application in nutrition and dietetics
practice.
CRDN 1.5 Conduct projects using
appropriate research methods, ethical
procedures and data analysis.
CRDN 1.6 Incorporate critical-thinking
skills in overall practice.
2: Professional Practice Expectations: Beliefs, values, attitudes and behaviors for
the professional dietitian nutritionist level of practice.
Core Knowledge for the RD
(Didactic Courses)
COMPETENCIES for the RD
(SUPERVISED PRACTICE)
Upon completion of the program,
graduates are able to:
KRDN 2.1 Demonstrate effective and
professional oral and written
communication and documentation.
KRDN 2.2 Describe the governance of
nutrition and dietetics practice, such as
the Scope of Nutrition and Dietetics
Practice and the Code of Ethics for the
Upon completion of the program, graduates
are able to:
CRDN 2.1 Practice in compliance with
current federal regulations and state statutes
and rules, as applicable, and in accordance
with accreditation standards and the Scope
of Nutrition and Dietetics Practice and Code
of Ethics for the Profession of Nutrition and
Dietetics.
UAEU Coordinated Program in Dietetics
Student Handbook Page 15
Profession of Nutrition and Dietetics; and
describe interprofessional relationships
in various practice settings.
KRDN 2.3 Assess the impact of a public
policy position on nutrition and dietetics
practice.
KRDN 2.4 Discuss the impact of health
care policy and different health care
delivery systems on food and nutrition
services.
KRDN 2.5 Identify and describe the
work of interprofessional teams and the
roles of others with whom the registered
dietitian nutritionist collaborates in the
delivery of food and nutrition services.
KRDN 2.6 Demonstrate an
understanding of cultural
competence/sensitivity.
KRDN 2.7 Demonstrate identification
with the nutrition and dietetics profession
through activities such as participation in
professional organizations and
advocating for issues impacting the
nutrition and dietetics profession.
KRDN 2.8 Demonstrate an
understanding of the importance and
expectations of a professional in
mentoring and precepting others.
CRDN 2.2 Demonstrate professional writing
skills in preparing professional
communications.
CRDN 2.3 Demonstrate active participation,
teamwork and contributions in group
settings.
CRDN 2.4 Function as a member of
interprofessional teams.
CRDN 2.5 Assign duties to NDTRs and/or
support personnel as appropriate.
CRDN 2.6 Refer clients and patients to other
professionals and services when needs are
beyond individual scope of practice.
CRDN 2.7 Apply leadership skills to achieve
desired outcomes.
CRDN 2.8 Demonstrate negotiation skills.
CRDN 2.9 Participate in professional and
community organizations.
CRDN 2.10 Demonstrate professional
attributes in all areas of practice.
CRDN 2.11 Show cultural
competence/sensitivity in interactions with
clients, colleagues and staff.
CRDN 2.12 Perform self-assessment and
develop goals for self-improvement
throughout the program.
CRDN 2.13 Prepare a plan for professional
development according to Commission on
Dietetic Registration guidelines.
CRDN 2.14 Demonstrate advocacy on local,
state or national legislative and regulatory
issues or policies impacting the nutrition and
dietetics profession.
CRDN 2.15 Practice and/or role play
mentoring and precepting others.
3: Clinical and Customer Services: Development and delivery of information,
products and services to individuals, groups and populations
Core Knowledge for the RD
(Didactic Courses)
COMPETENCIES for the RD
(SUPERVISED PRACTICE)
Upon completion of the program,
graduates are able to:
Upon completion of the program, graduates
are able to:
UAEU Coordinated Program in Dietetics
Student Handbook Page 16
KRDN 3.1 Use the Nutrition Care
Process to make decisions, identify
nutrition-related problems and determine
and evaluate nutrition interventions.
KRDN 3.2 Develop an educational
session or program/educational strategy
for a target population.
KRDN 3.3 Demonstrate counseling and
education methods to facilitate behavior
change and enhance wellness for diverse
individuals and groups.
KRDN 3.4 Explain the processes
involved in delivering quality food and
nutrition services.
KRDN 3.5 Describe basic concepts of
nutritional genomics.
CRDN 3.1 Perform the Nutrition Care
Process and use standardized nutrition
language for individuals, groups and
populations of differing ages and health
status, in a variety of settings.
CRDN 3.2 Conduct nutrition focused
physical exams.
CRDN 3.3 Demonstrate effective
communications skills for clinical and
customer services in a variety of formats and
settings.
CRDN 3.4 Design, implement and evaluate
presentations to a target audience
CRDN 3.5 Develop nutrition education
materials that are culturally and age
appropriate and designed for the literacy
level of the audience.
CRDN 3.6 Use effective education and
counseling skills to facilitate behavior
change.
CRDN 3.7 Develop and deliver products,
programs or services that promote consumer
health, wellness and lifestyle management.
CRDN 3.8 Deliver respectful, science-based
answers to client questions concerning
emerging trends.
CRDN 3.9 Coordinate procurement,
production, distribution and service of goods
and services, demonstrating and promoting
responsible use of resources.
CRDN 3.10 Develop and evaluate recipes,
formulas and menus for acceptability and
affordability that accommodate the cultural
diversity and health needs of various
populations, groups and individuals.
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Student Handbook Page 17
4: Practice Management and Use of Resources: Strategic application of principles
of management and systems in the provision of services to individuals and
organizations
Core Knowledge for the RD
(Didactic Courses)
COMPETENCIES for the RD
(SUPERVISED PRACTICE)
Upon completion of the program,
graduates are able to:
KRDN 4.1 Apply management theories
to the development of programs or
services.
KRDN 4.2 Evaluate a budget and
interpret financial data.
KRDN 4.3 Describe the regulation
system related to billing and coding,
what services are reimbursable by third
party payers and how reimbursement
may be obtained.
KRDN 4.4 Apply the principles of
human resource management to different
situations.
KRDN 4.5 Describe safety principles
related to food, personnel and
consumers.
KRDN 4.6 Analyze data for assessment
and evaluate data to be used in decision-
making for continuous quality
improvement.
Upon completion of the program, graduates
are able to:
CRDN 4.1 Participate in management of
human resources.
CRDN 4.2 Perform management functions
related to safety, security and sanitation that
affect employees, customers, patients,
facilities and food.
CRDN 4.3 Conduct clinical and customer
service quality management activities.
CRDN 4.4 Apply current nutrition
informatics to develop, store, retrieve and
disseminate information and data.
CRDN 4.5 Analyze quality, financial and
productivity data for use in planning.
CRDN 4.6 Propose and use procedures as
appropriate to the practice setting to promote
sustainability, reduce waste and protect the
environment.
CRDN 4.7 Conduct feasibility studies for
products, programs or services with
consideration of costs and benefits.
CRDN 4.8 Develop a plan to provide or
develop a product, program or service that
includes a budget, staffing needs, equipment
and supplies.
CRDN 4.9 Explain the process for coding
and billing for nutrition and dietetics services
to obtain reimbursement from public or
private payers, fee-for-service and value-
based payment systems.
CRDN 4.10 Analyze risk in nutrition and
dietetics practice.
UAEU Coordinated Program in Dietetics
Student Handbook Page 18
Licensing Requirements for Dietitians in the United Arab Emirates
All health professionals, including dietitians are required to obtain a license prior to
practicing in the United Arab Emirates (UAE). The Health Regulatory Authorities in the
UAE represented by the Department of Health (formerly Health Authority – Abu Dhabi,
Ministry of Health, and Dubai Health Authority), have developed a unified Healthcare
Professionals Qualification Requirements (PQR). The PQR sets the professional
qualification requirements necessary to license healthcare professionals in the UAE and
transfer of license requirements across the Emirates, including educational qualifications
and professional experience (Internship and work experience).
The PQR document can be accessed on the following link:
https://www.haad.ae/HAAD/LinkClick.aspx?fileticket=2K19llpB6jc%3d&tabid=927
According to the PQR document, all non-UAE nationals, who graduate as allied healthcare
professionals from universities in the UAE, are required to complete a six (6) months post-
graduation internship in a practice setting approved by the Authorities: Department of
Health (Emirate of Abu Dhabi), Dubai Health Authority (Dubai Emirate), or the Ministry
of Health (Sharjah, Ajman, Um AlQuwein, Fujairah, and Ras Al Khaimah). Furthermore,
some of these entities require the non-UAE nationals who enroll in their post-graduation
internship, to pay a certain fee. The program coordinator will notify you and discuss with
you the internship fee, if applicable.
Upon completion of the six-month post-graduation internship, graduates are required to
pass the Authority’s assessment in order to obtain the dietitian license in the UAE to
become eligible to work as a dietitian in the UAE.
On the other hand, graduates from universities in the UAE are exempt from the two-year
work experience requirement.
Eligibility of RDN Credential Exam in the U.S:
Since CPD is accredited by ACEND as a Foreign Dietitian Education Program (FDE),
graduates must complete a U.S based dietetic internship of at least 900 hours in duration
to be eligible for the Commission on Dietetic Registration (CDR) credential exam for the
RDN. As an ACEND accredited program, CPD graduates are eligible to apply to the
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Student Handbook Page 19
Dietetic Internship Match in the United States. The Academy has contracted D&D Digital
to facilitate the matching through a computerized process. The computer-based method
provides an orderly and fair way to match the preferences of applicants for Dietetic
Internships (DIs) of their choice. Applicants must pay a fee for computer matching.
ACEND offers online Directory of Dietetic Internships on the Academy of Nutrition and
Dietetics website at:
http://www.eatrightpro.org/resources/acend/accredited-programs/dietetic-internships
For more information about Dietetic Internship computer matching, including computer
matching dates with deadlines, please refer to the Academy of Nutrition and Dietetics
website available at the following link:
https://www.eatrightpro.org/acend/students-and-advancing-education/dietetic-internship-
match-students
An example of a Computer Matching Calendar (November 2018) is given in the following
link:
https://www.eatrightpro.org/-/media/eatrightpro-
files/acend/november2018computermatchingcalendar.pdf?la=en&hash=5045803BADA5
12BC02A42AE3F87DA74A4B4835B9
Coordinated Program in Dietetics: Study Plan
Sample – Course Sequence Plan
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Student Handbook Page 22
CFA General Education Requirements
Policies and Procedures
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Student Handbook Page 24
UAEU Policies and Procedures
The UAEU policies and procedures can be found here:
http://www.uaeu.ac.ae/en/about/policies/
The UAEU policies include the following:
Admission and Enrollment
Undergraduate Admissions
Undergraduate Registration and Enrollment
Grades and Grading
Academic Standing, Enrollment Eligibility, and Progress
Degree Completion and Graduation
Academic Calendar
Academic Records / Academic Transcripts
Student Academic Grievances and Appeals
Student Fees and Accounts
Research Integrity
Ethical Review of University Research
Approval of Requests to Use UAEU Faculty, Staff or Students as Research Subjects
Governance of Student Services
Student Code of Conduct
Student Housing Services
Missing Resident Student
Health Services
Counseling and Psychological Services
Financial Aid and Scholarships
International Student Services
Student Activities and Leadership
Student Travel
Student Volunteering
Information Technology (group of policies)
Mobile Devices
Others
UAEU Coordinated Program in Dietetics
Student Handbook Page 25
Special Needs Support Services at UAEU
Policy
It is the policy of the UAEU that students with special needs are capable of completing a
postsecondary education, given access to and utilization of appropriate support and
accommodations. The University is committed to providing the necessary resources to
support students with special needs.
http://www.uaeu.ac.ae/en/about/policies/student_affairs_deanship/pol_pro-sa_07_en.pdf
UAEU Coordinated Program in Dietetics
Student Handbook Page 26
Admission to the Coordinated Program in Dietetics
Policy
It is the policy of the Coordinated Program in Dietetics (CPD) that all applicants meet
specific criteria for admission into the program.
Procedure
Application to the program is made prior to the Fall or Spring Semesters.
The following requirements must be completed at the time of application:
o All University Foundation Program (UFP), except the ESPU courses, at the
time of submitting the CPD enrollment application
Students must register for the English for Food and Agriculture course (ESPU 106) by
the first semester of junior year at the latest.
Students must register for the Communication Skills for Food and Agriculture course
(ESPU 1442) by the second semester of junior year at the latest.
UFP English IV course (ENGU 1404) is an absolute prerequisite for the ESPU and the
NUTR 320 courses.
The admission criteria include:
An overall GPA of ≥ 3.0
Completed Introductory Biology (BIOL 115) and General Chemistry I (CHEM 111)
and have earned at least a “C” grade for each of these courses.
The admission process includes:
Completion of the necessary application form
An informal interview conducted by the Program Coordinator*
Acceptance into the program is contingent on meeting admission criteria and the
availability of student positions.
Students are enrolled in the CPD at the beginning of each of the fall and spring
semesters.
A maximum of 24 students are currently accepted into the CPD each year.
* The interview allows the assessment of the applicant’s knowledge of and interest in
dietetics, maturity, communication skills, as well as preparedness for the rigorous
professional program.
UAEU Coordinated Program in Dietetics
Student Handbook Page 27
Academic Records and Privacy of Information/Personal Files
Policy
The UAEU establish and maintain Official Academic Records (OAR) for each student.
http://www.uaeu.ac.ae/en/about/policies/admissions_and_enrollment/pol_pro-
ae_08_en.pdf
Procedure
The University shall create and maintain an Official Academic Record (OAR) for each
student who is admitted in the University. The OAR shall be created at the time of
admission, and shall be maintained throughout the duration of the student’s enrollment
as the official record of the student’s academic activities, transactions, performance,
and achievements. The student’s OAR is the University’s comprehensive permanent
record of the student’s academic relationship with the University, and shall be retained
by the University indefinitely
The Student Information System (SIS) is the University’s official repository of student
academic records, and is the definitive source of evidence for OAR. Only the Office
of the Registrar can modify student information. Any request to access the Student
Information System must get the approval of the Registrar
The University will safeguard the privacy of students and confidentiality of their
academic records.
Students have access to their own records/files upon request.
Individuals with access to protected student academic records have an affirmative
responsibility not to release that information to any third party.
Prior Learning Assessment
Policy
The Coordinated Program in Dietetics has no policy for assessing prior learning or
competence, and thus does not grant credit or supervised practice hours for prior learning
experience(s).
Completion of the Coordinated Program in Dietetics
Policy
It is the policy of the Coordinated Program in Dietetics (CPD) that all enrolled students
meet specific criteria for completing the program, successfully.
Procedure
Students must successfully complete a total of 120 credits hours.
The 120 credit hours are divided as follows:
o General Education courses: 27 credit hours
UAEU Coordinated Program in Dietetics
Student Handbook Page 28
o College required courses: 12 credit hours
o Major specialization required courses, including didactic courses in addition to
supervised practice experiences: 69 credit hours
o The remaining 12 credit hours are split equally between elective specialization
courses and free electives
A minimum overall GPA of 2.75 is required in order to progress to supervised practice
rotations
All students must have successfully completed 1367 hours of Supervised Practice
Experiences (447 hours are met through supervised practice courses and 920 hours
during the supervised practice rotations)
Maximum Study Period
Policy
All students must complete the CPD requirements within a maximum study period of six
years, exclusive of the University Foundation Program (UFP) year. This is in line with the
following university policy on program completion:
http://www.uaeu.ac.ae/en/about/procedures/admissions_and_enrollment/pro-
ae_03_en.pdf
UAEU Coordinated Program in Dietetics
Student Handbook Page 29
Advising Students Enrolling in the Coordinated Program in Dietetics Using Degree
Works
Policy
It is the policy of the Coordinated Program in Dietetics that all students, enrolling or already
registered in the program, should obtain approval, from the Program Coordinator (PC) or
the assigned Academic Advisor (AA), allowing them to register, add, and/or drop courses.
This is done through the Degree Works system on the UAEU e-Services page.
Procedure
DEGREE WORKS
Degree Works is an online tool that you can use to plan your degree or certificate. The
system provides a Degree Audit, which is a comprehensive snapshot of your academic
record evaluated against the requirement areas for a specific degree.
BENEFITS OF THE DEGREE WORKS SYSTEM
Benefits for students:
Real-time advice and counsel
Interactive “what if?" scenario planning, which helps both student and advisor create more
suitable plans towards program completion
Clear path to graduation
Benefits for advisors:
More personalized advising
Improved tracking of student progress, GPA, and achievements
Improved retention and graduation rates
More transparent transfer articulation
Clear and consistent degree plans
More timely degree certification
Benefits for institutions:
Improved completion rates and time to graduation
Rapid ROI through better retention and improved transfer recruitment
Robust analytical and decision support tools for institutional planning
A tutorial for students on how to use the Degree Works system is available via this link:
https://my.uaeu.ac.ae/en/Pages/degreeworks/default.aspx
UAEU Coordinated Program in Dietetics
Student Handbook Page 30
Pre-registration Advising
The Program Coordinator (PC) or an assigned Academic Advisor (AA), usually a CPD
faculty member, guides the students during major pre-registration, regular registration, and
add-and-drop periods. The PC/AA ensures that each student will fulfill the specialization
requirements as well as guide them to make the proper selection for their future career.
Dietetics students are not allowed to take any specialized courses unless the PC/AA
unlocks the degree works for the student to be able to register certain specialized courses.
This is usually in special circumstances, such as when the student, for example, does not
have enough courses to enroll in during the following term.
What-If
Degree works are run based on the curriculum, which is declared on the student’s record.
The What-If can be used to run a degree works based on manually-selected components.
This is particularly useful for students considering a change of major or catalog year.
Select your view- The student view is the default. The what-if only runs for the view
you have selected, and cannot be changed once it has been run. A new what-if would
need to be run for a different view.
Select your primary area of study-Degree components, which must be selected to run
the what-if are catalog year, level, degree.
Select your additional areas of study- This is where you can select additional
components beyond the primary area such as a second minor. When selecting an
additional area of study you must click “Add” so that it populates the “Chosen Area of
Study” box to the right. The What-if can not be run for double majors.
Choose Your Future Classes- This is essentially Look Ahead functionality combined
with the What-If. Students can enter courses they are planning to take in the future and
see where those fill in on their what-if evaluation. These classes are displayed in blue
text in the evaluation with a grade of PL (Planned).
Once all of the degree components for the what-if have been selected, return to the top
and click “Process What-If”.
Students Registration Period
Consult your Degree Works account to plan for the courses to enroll in for the following
term. Discuss with your PC/AA if you have any concerns or you would like to make
changes to the plan
Follow the steps explained in the student guide for Degree Works. Read carefully the
instructions that show you how to carry out the registration process
Consult with the PC/AA notes & the active plan your advisor placed on your Degree
Works account, to ensure that you are allowed to register for the courses or if there are
UAEU Coordinated Program in Dietetics
Student Handbook Page 31
any instructions that you need to follow before registering. This allows for a smooth
registration process.
Make sure that all the courses you wish to register in are offered on the specified dates
and inform your PC/AA of any related issues in this regard.
Start registering according to your determined schedule, review and make sure of your
data. If you face any problem, consult the PC/AA or the advising unit in CFA.
However, if your registration steps are preceded properly, complete your registration;
review it and then go to print out your class schedule (Registration Notice) in the Self-
learning and Technological Center or in the Admission and Registration Department at
the female and male colleges.
If you did not complete the registration within the period specified to you, or you
wanted to change your schedule for any reason, there is an additional period for one
week by the end of the registration period dedicated to this purpose.
Important Remarks
Very important remarks that you should take into consideration:
If you have failed a course and it is a pre-requisite for another course, you are not
allowed to register for this course until you pass the pre-requisite course.
You are not allowed to register below or above the credit hours allowed in a semester
(12-19 credit hours). If you are under probation, you are allowed to register 13 credit
hours. If you are graduating during this semester or you have a GPA of > 3.6 points,
you are allowed to register up to 21 credit hours.
If a course has been cancelled, you should add an alternative course during the drop-
and- add period. This requires that you attend the first class of the alternative course.
Students, who are required to transfer or change their major because of academic
probation, should contact the advisor and the Admission and Registration Department
before registering for courses in the new major.
Comply with dates of pre-registration and complete registration before the final exams,
and the add-and-drop period in the beginning of each semester.
GPA Calculator
Two of the options available under the GPA calculator on the Degree Works worksheet:
1. Graduation Calculator:
By entering how many more credits are left to take and the total required credits with the
desired GPA, you can see what average GPA must be earned in order to achieve the desired
GPA.
UAEU Coordinated Program in Dietetics
Student Handbook Page 32
2. Term Calculator:
The anticipated grades for the term are entered and the cumulative GPA is calculated.
UAEU Coordinated Program in Dietetics
Student Handbook Page 33
Comparable Courses
Policy
It is the CPD policy that the program coordinator assesses any courses the student plans to
take at colleges or universities other than UAEU for comparability.
Procedure
Comparable courses taken at other Educational Institutions
Credit will be given for comparable courses taken at colleges or universities other than
UAEU.
It is advisable for students, who plan to take courses at other educational institutions in
or outside the UAE to discuss this with the Program Coordinator or Academic Advisor
prior to enrollment at the other institution.
The Program Coordinator will assess comparability of courses taken elsewhere that do
not automatically receive transfer credits for UAEU courses. If the course is deemed
comparable to required course, the required course will be waived.
It will be highly unusual for any of the Professional Sequence Courses to be waived.
Course taken as part of the professional sequence in another dietetics program will be
considered on an individual basis.
UAEU Coordinated Program in Dietetics
Student Handbook Page 34
Placement for the Dietetic Supervised Practice (SP) Rotations as Components of the
Supervised Practice Experiences
Policy
To be eligible to practice as a Dietitian, a student must complete the Dietetic SP Rotations
as a requirement for graduating from the Coordinated Program in Dietetics.
Procedure
The Program Coordinator (PC) will assist students during their final semester in finding
placement for the SP rotations as a component of the Supervised Practice Experiences.
Information regarding the list of affiliated institutes, applications for admission,
department deadlines, and application requirements for the Dietetic SP rotations is
conveyed to students by the PC/AA.
Admission to the SP rotations program requires the completion of all course work
before registering for placement.
Admission to the SP rotations is imperative to the completion of the CPD. To increase
the likelihood of obtaining a high-quality training, students should prepare by:
o Maintaining at least a 3.0 GPA
o Demonstrating leadership ability
o Showing high quality performance in theory and practicum
Supervised Practice Clearance Documents
Policy
It is the policy of the Coordinated Program in Dietetics (CPD) that all enrolled students go
through and pass the clearance process, prior to attending the Supervised Practice (SP)
Courses and Rotations, as required by the training facility (s).
Procedure
As required by training facilities, students are to go through and pass a clearance process,
prior to attending SP Courses and Rotations. These may include:
- Medical Nutrition Therapy SP I course
- Medical Nutrition Therapy SP II course
- Supervised practice rotations (clinical nutrition, community, and food service
systems management)
Students are required to provide certain documents, which will be sent to the Human
Resources Department of the training facility for approval. These documents include:
- A photocopy of their valid passport
UAEU Coordinated Program in Dietetics
Student Handbook Page 35
- A photocopy of their valid resident visa (for non-UAE nationals)
- UAE National Card (Emirates ID)
- Family Book (UAE nationals)
- Resume
- One passport size photo.
The Scope of the Supervised Practice Experiences
Policy
The Supervised Practice Experiences serve for educational purposes; enrolled students are
not to replace employees under any circumstance. Students must sign a training agreement
prior to starting their SP rotations:
STUDENT AGREEMENT
COORDINATED PROGRAM IN DIETETICS (CPD)
Student Name (ID):
Supervised Practice Rotation Start date: __/__/_______ End date: __/__/_______
Department and Course Number: NUTR 490
Semester or Term Enrolled: Fall 20XX Year: 20XX/20XX Credit Hours: 6.0
CPD Coordinator: Habiba Ali, PhD, RD, CDE Phone: 050 5339640
Email: [email protected]
The student hereby agrees to the following:
1. Be enrolled as a “Student”.
2. Comply with all Experience Provider rules, policies and procedures.
3. Sign any mandatory statements as requested by the Experience Provider/Facility.
4. Complete the Supervised Practice Rotations (SPR) during the dates specified unless
modified by the Experience Provider and CPD.
5. Work conscientiously under the direction of the supervisor assigned by the
Experience Provider, submitting all reports and assignments as required.
6. Report serious problems, including physical, safety and personnel, to the Experience
Provider supervisor and the CPD Coordinator.
7. Complete all CPD academic assignments and course work as outlined by the
applicable department within the specified timeframe.
8. Adhere to CPD’s Honor Code and the Experience Provider’s Standards of Personal
Conduct and Dress and Grooming Standards.
UAEU Coordinated Program in Dietetics
Student Handbook Page 36
9. Consult with my personal physician in regard to necessary immunizations and any
other medical matters relating to my participation in the SPRs.
10. Authorize CPD’s designated representative to grant permission for my necessary
medical treatment for which I will be financially responsible if, during my
participation in the program, I become incapacitated or otherwise unable to
provide consent to medical treatment and advance consent cannot be obtained
from my family.
11. Participation as a SPR Student may involve risks not found in study at UAEU.
These include risks involved in traveling to and returning from place of SPR;
different standards of design, safety, and maintenance of buildings, public
places. I represent that I am willing to accept these risks.
12. Be personally responsible for all housing, transportation, study, and other
arrangements in connection with my SPR and personally bear all associated
costs, unless otherwise provided by UAEU. In addition, I understand that CPD
does not represent or act as an agent for, and cannot control the acts or
omissions of, any host institution, non-UAEU transportation carrier, or other
provider of goods or services involved in the SPR. I understand that CPD is not
responsible for matters that are beyond its control, including, loss or theft of
personal belongings
13. Abide by all applicable laws. I understand I must personally attend to any legal
problems I encounter or incur as an SPR Student at the Facility.
14. Acknowledge and agree that CPD is acting as an SPR facilitator only and that CPD
and the Experience Provider will be neither responsible for nor held liable for
any claims, disputes, losses, damages, injuries, adverse events or outcomes
arising out of or caused by the SPR.
15. Acknowledge that all creative work performed as part of my SPR shall be
considered a “work made for hire,” and that all copyright and other intellectual
property rights in any such original creative work produced by me shall be
owned entirely by the Experience Provider.
Student Signature Date
__________________________________ __/__/_______
CPD Coordinator Signature Date
___________________________________ __/__/_______
UAEU Coordinated Program in Dietetics
Student Handbook Page 37
Credit Hours for Dietetic Supervised Practice Experiences
Policy
One credit hour in any of the practical components of courses requires three hours of
student contact time per week. However, only the Supervised Practice contact hours are
counted towards the Coordinated Program in Dietetics supervised practice experiences.
Procedure
SP rotations, as an exception to the policy above, is allotted 6 credit hours that require
40 hours of student contact time per week for the period of 23 weeks.
Supervised practice hours are distributed as follows:
Supervised Practice Hours
Course Weeks Hrs/Wk Credits Contact
Hrs/Wk
Total
SP rotations (NUTR 490)
Clinical 13 40
520
Community 5 40
200
Management 5 40
200
Subtotal 23
6
920
Senior project (NUTR 481) 16
3 12 192
Food Service Systems
Management 1 SP (NUTR
372)
15
2 4 60
Food Service Systems
Management 2 SP (NUTR
485)
16
1 3 48
Community Nutrition SP
(NUTR 487)
16
1 3 48
Nutrition Education &
Communication SP (NUTR
404)
16
1 3 48
Medical Nutrition Therapy
1 SP (NUTR 378)
7
1 3 21
Medical Nutrition Therapy
2 SP (NUTR 489)
7
1 3 21
Nutrition Seminar (NUTR
355)
9
1 1 9
UAEU Coordinated Program in Dietetics
Student Handbook Page 38
Total
17
1367
UAEU Coordinated Program in Dietetics
Student Handbook Page 39
CPD Supervised Practice Rotation Schedule
Policy
Supervised Practice Rotations normally start 1 week before the university academic
semester and end 4-5 weeks after the end of the university semester.
Procedure:
Students in supervised practice rotations are required to continue their training during the
university winter and/or spring breaks.
Supervised Practice Rotation consists of 13-14 weeks (520-hours minimum) in clinical
nutrition, 5 weeks (200 hours minimum) in community nutrition, and 5 weeks (200 hours
minimum) in food service systems management.
Students are expected to observe the same holidays as the worksite employees during their
rotations. If national holidays are observed, the days missed are not counted towards the
SP rotation.
A Sample of CPD Supervised Practice Rotation can be found in Appendix 1.
Community Service in the Coordinated Program in Dietetics
Policy
It is the policy of the Coordinated Program in Dietetics that students provide community
service by participating in on- and off-campus nutrition education activities during the
professional sequence.
Procedure
Students should coordinate with the Supervised Practice (SP) course instructor or the
SP Rotation preceptor, when participating in Health Fairs or Presentations to school,
community, or other groups
Activities, presentations, and their content must be preapproved by the SP course
instructor or the SP rotation preceptor
Students will have access to the Department of Nutrition and Health education
resources for handout materials, posters, etc.
Upon completion of a presentation or health fair, the student will record the date, nature
of event, the number of people served, time spent, and activities performed in a report.
Submit this report to the SP course instructor or include in the SP rotations portfolio.
UAEU Coordinated Program in Dietetics
Student Handbook Page 40
Requests for Letters of Recommendations
Policy
Requests for letters of recommendation from faculty will be made in a timely and
professional manner.
Procedure
A faculty member should be asked in person, if they are willing and able to write a
letter of recommendation. Please, be prepared to visit with the faculty member to
provide information she/he might need to complete the letter.
An honest assessment by the faculty member of the student’s performance and personal
characteristics will be provided.
Every effort should be made to give the faculty member adequate advanced notice.
The student should provide in writing the following information:
o Date letter(s) need to be completed
o To whom the letters are to be delivered (student or direct mailing)
o Appropriate forms or format to be completed
o Names and addresses to whom letters are directed
o Number of copies needed
o Signed Waivers of Confidentiality, when required
o A list of the student’s accomplishments and goals and a current resume
o Any other special requirements of the faculty member
This procedure should be followed for all letters of recommendation including SP
rotations, scholarships, and employment opportunities
Students will be asked to sign the “Request for Letter of Evaluation and Waiver of
Confidentiality.”
Verification Statement
Policy
The Coordinated Program in Dietetics will award a verification statement to all students
upon completion of the program graduation requirements.
Procedure
Students, who complete all the requirements established by the program to graduate from
the CPD, will receive, along with their awarded degree, a verification statement.
The program coordinator prepares the verification statements at the end of each semester
to be awarded to all program graduates.
UAEU Coordinated Program in Dietetics
Student Handbook Page 41
Graduates must submit a copy of their official degree certificate and academic transcript to
the Program Coordinator to prepare the Verification Statement.
Computer Literacy
Policy
It is the policy that all dietetic students be competent in the use of current computer
technologies. Some skills will be introduced in the classroom; however, students are
responsible for obtaining training in specific programs, if needed.
Procedure
Faculty will communicate with students through Blackboard and e-services. It is expected
students will check for e-mail messages on a regular basis.
Skills students will be required to develop include use of word processing, spreadsheets,
presentations, nutritional analysis software, and internet.
To become more proficient in any of the above areas, the following resources are available.
Help books found in the computer lab
Computer training courses (UGRU IT courses)
For problems with Blackboard, e-services, or UAEU email, contact the IT services in
the college
UAEU Coordinated Program in Dietetics
Student Handbook Page 42
Dietetic Computer Lab
Policy
All students will treat the computer lab and the materials stored there with respect and use
them wisely.
Procedure
The computer lab is available during shared labs female days (Sundays and Wednesdays),
8 AM to 8 PM. It is located in building E2, Agribusiness computer lab. If there are any
changes made to the location or access rules, the Program Coordinator will notify all
students via email or Blackboard announcement. Please, be courteous as there are only 6
computers in the lab, which are designated for the students of the Nutrition and Health
Department (NHD).
Computer lab can be booked by instructors and/or students as needed. The lab key is kept
with the lab technician, department secretary and/or the Program Coordinator. Students
having an appointment for the use of computers in the lab are responsible to obtain the key
before the session, as well as return key after finishing their booked sessions.
The following software is available on all 6 computers: Microsoft Excel, PowerPoint,
Word, Publisher, and Access; Adobe Photoshop; SPSS; Internet Explorer. Specialized
software is also available on the computers, such as ESHA – Food Processor®.
The six NHD computers in the lab are for students in the professional sequence of the
Nutritional Science and Dietetics Programs only. Do not give access to anyone else, no
matter whoever they may be. Although the computers are available for word processing,
any class computer assignments take first priority. Please, be courteous to other students
who may need to use the computer for an assignment.
To print anything for your assignments, you must utilize the student services available on
campus. It is your responsibility to be aware how much the printing will cost. The office
will not print or “lend” paper to students.
Also, please respect the lab and the computers by following these guidelines:
1. No food or drink in the lab.
2. To prevent virus infections, have a disk or USB drive that you use for this lab only.
3. Do not save anything on the hard drive. Save it on your disk or USB drive directly, or
send the document as an attachment to your email. If you have questions concerning
how to do this, contact the department office for help.
UAEU Coordinated Program in Dietetics
Student Handbook Page 43
4. Report all computer problems to your instructor, the Program Coordinator, or the
college IT engineer, as soon as they happen. Please, do not just switch to another
computer.
5. Do not change the desktop settings.
6. Please, do not use foul language in the lab, even when the computer misbehaves.
As a matter of procedure:
Do not turn the computers off. Use the “Log Off” command instead.
Do not leave the computer unless you have logged off and the screen saver is showing.
Please, remember to log off after each session of use, no matter how short.
To log in, touch any key or the mouse to “wake up” the computer. In the Net Login
box, type the user name and password. User names and passwords are provided to you
upon booking a computer session (don’t give the password to anyone without
permission of the instructor and/or program coordinator).
The ESHA and all other specialized programs are located on the desktop. The user’s
manuals will be available in the department office.
To log off, save any files needed to your disk or USB drive, exit any programs you are
using, and click on start, then click on log off. Remember: Do not turn the computer
off.
UAEU Coordinated Program in Dietetics
Student Handbook Page 44
Attendance and Leave of Absence
Policy
It is the policy of the Coordinated Program in Dietetics that the student is expected to attend
all required classes and supervised practice experiences, unless ill or there is a university
approved excuse.
Procedure
Students are required to attend all classes, practical sessions, supervised practice rotations,
seminars and examinations related to the courses and SP rotations in which they are
registered.
Students will be held responsible for all material presented in class and labs. Laboratory
and supervised practice experiences are graded on performance and professional attitude.
Students must be present to be evaluated.
Since each experience is important to the student’s total development, the student must
participate in each experience for the assigned amount of time.
It is expected that the student will be punctual for all classes and SP rotations.
Absence from Class or Supervised Practice Course or Rotation, as per UAEU policy:
https://www.uaeu.ac.ae/en/about/procedures/admissions_and_enrollment/pro-
ae_03_en.pdf
A student who misses 5% of the class meetings allotted for a course will receive a
warning from the chair of the department.
A student who misses 10% of the class meetings allotted for a course will receive a
second warning from the dean of the college.
A student who misses 15% of the class meetings allotted for a course will fail the
course. If there is a legitimate reason for the absence, which has been accepted by the
dean in the semester in which the absences occurred, the student will be granted a
satisfactory withdrawal from the course.
It is the student’s responsibility to obtain material presented in class from another
student.
In the event of extended illness, the student is expected to make up lab time or
supervised practice rotation that is missed.
If the student is unable to go to a scheduled experience, she/he must notify the instructor
and preceptor prior to the start of the experience. The telephone numbers of the
instructors are listed in this handbook. Telephone and email addresses of the preceptors
are listed in the Supervised Practice Rotation Student Handbook.
UAEU Coordinated Program in Dietetics
Student Handbook Page 45
Make up time should be arranged at the convenience and knowledge of the instructor
and/or preceptor.
A warning letter will be sent when this policy is violated the first time.
A student failing to attend an experience without proper notification a second time may
be dismissed from the program.
Calendar/Vacation/Holidays
Policy
The didactic and supervised practice courses of the Coordinated Program in Dietetics will
observe all regularly scheduled holidays and vacations as outlined on the UAEU calendar.
See http://www.uaeu.ac.ae/en/calendar/ for a current academic calendar.
However, the CPD supervised practice rotation schedule does not follow UAEU academic
calendar as previously explained in the CPD Supervised Practice Rotation Schedule. An
example, of CPD Supervised Practice Rotation Schedule is given in Appendix 1.
UAEU Coordinated Program in Dietetics
Student Handbook Page 46
Assessment of Student Learning
Policy
All students will become knowledgeable in the Foundation Knowledge and
Competencies/Learning Outcomes for the Coordinated Program in Dietetics, and will
receive regular assessment of their learning.
Procedure
The syllabus for each class in the Professional Sequence includes the Foundation
Knowledge and Competencies/Learning Outcomes for the Coordinated Program in
Dietetics met by each course objective and the method for meeting and/or measuring
the objectives. Learning assessment methods include:
o Exams and quizzes
o Projects, papers, and abstracts
o Presentations
o Group work
o Class participation
o Performance in applied labs, simulated experiences, and supervised practice
experiences.
Student’s performance will be evaluated at each rotation by the preceptor, and will
include evaluations/feedback obtained from other individuals e.g. dietitian(s) that the
student has worked with.
Late Assignment
Policy
It is the policy of the CPD that all assignments will be turned in at the time they are called
for by the instructor. Assignments should be professionally presented (typed [unless
otherwise specified], stapled, etc.)
Procedure
Students, who will not be in class on the day and time assignments are due, should
turn the assignment in before the due date and time.
Assignments turned in late will have 10% deducted per day. Assignments will not
be accepted, if they are more than one week late.
Common courtesy dictates that students alert their instructors, when an assignment
will be late.
UAEU Coordinated Program in Dietetics
Student Handbook Page 47
Students at Risk
Policy
The Coordinated Program in Dietetics will follow the Discipline and Termination
Procedures of the university
(http://www.uaeu.ac.ae/en/about/procedures/student_affairs_deanship/pro-sa_02_en.pdf).
It is also the policy of the CPD to identify students at risk by the end of junior year of the
program.
Procedure
Students at risk
All at risk students are identified by the end of junior year of the program duration:
o The student’s GPA is < 2.75 by the end of junior year
o The student is having problems or concerns following the suggested CPD
study plan
o The student’s absence record shows a percentage of >10% in >2 completed
classes
The Program coordinator will meet with the students at risk to discuss the identified
problem and any alternatives or approaches to help the student in their endeavor.
The progress of the students at risk will be monitored.
Students are given the option to transfer to the other program in the department – the
Nutritional Science Program – or choose another field altogether.
UAEU Coordinated Program in Dietetics
Student Handbook Page 48
Student Complaints and Grievances
Policy
It is the policy of the Coordinated Program in Dietetics to follow the UAEU policy for
resolving any complaints or grievances. Therefore, when students feel they have been
treated unfairly, they have the right to voice their concerns through the appropriate
channels.
Procedure
A student should try first to resolve any grievances with the individual instructor.
If the result is not satisfactory, a conference with the Program Coordinator should be
scheduled.
Appeals may be made to the Department Chairperson.
Finally, if the student is not satisfied by the resolution, appeals may be made to the
CFA dean following the procedures of the university.
Frequent student-instructor conferences are scheduled and students are welcome to
discuss matters pertaining to the program with the Program Coordinator at any time.
Complaints can be made directly to ACEND only after all other options with the
program and institution have been exhausted.
However, ACEND only deals with complaints about compliance or non-compliance
with the accreditation standards. The ACEND® board does not intervene on behalf of
individuals, or act as a court of appeal for individuals in matters of admissions,
appointment, promotion or dismissal of faculty or students
Additional information regarding ACENDs procedures for submitting complaints can
be found at: http://www.eatright.org/ACEND/content.aspx?id=7975
UAEU Coordinated Program in Dietetics
Student Handbook Page 49
Code of Student Conduct
Policy
The Coordinated Program in Dietetics will follow the Code of Student Conduct of the
UAEU.
http://www.uaeu.ac.ae/en/about/policies/student_affairs_deanship/pol_pro-sa_02_en.pdf
Procedure
Student Academic Responsibilities
• Attend classes and supervised practice rotations regularly and punctually.
• Be prepared for class.
• Actively participate in learning activities.
• Complete all assignments on time and honestly.
• Observe all regulations of the United Arab Emirates University.
Student Personal Responsibilities
• Treat faculty, staff, visitors and other students with courtesy and consideration.
• Respect and maintain all UAEU property.
• Promote appropriate behavior by example at all times.
Disciplinary/termination procedures during the Supervised Practice Rotations
Failure to follow the supervised practice site dress code, not complying with
working hours (for example, coming consistently late to the training site), and
breach of confidentiality may lead to termination of the training.
The UAEU recognizes that students have the right to know the circumstances and manner
in which disciplinary provisions will be exercised. All students will be afforded due
process.
Details of the code of conduct and related disciplinary procedures, which may be changed
from time to time, will be maintained in the CPD Student Handbook and/or other
publications.
UAEU Coordinated Program in Dietetics
Student Handbook Page 50
Social Behavior
Policy
In situations where they may be viewed as representatives of the university, CPD students
should not allow their actions to reflect negatively upon university or upon their profession.
http://www.uaeu.ac.ae/en/about/policies/student_affairs_deanship/pol_pro-sa_02_en.pdf
Procedure
The CPD provides its students with the knowledge they need to succeed as dietitians as
well as develops the character of each student to graduate dietitians, who possess
interpersonal qualities essential in the health care profession. Students, faculty, and staff
should recognize the right of all individuals to be treated with respect without regard to
race, age, gender, disability, national origin, position, religion, or sexual orientation. It is
unethical for members of the school community to show disrespect for an individual,
whether in behavior or in speech, because of such differences. A student is prohibited from
conducting any behavior that is considered a breach to other individuals’ rights.
Harassment
Harassment creates a hostile or intimidating environment that interferes significantly with
an individual’s living conditions. Such an atmosphere can be created by verbal, written, or
physical conduct.
a. Physical Harassment
Physical harassment constitutes unwelcome physical contact or verbal threats,
menacing or otherwise.
b. Sexual Harassment
Sexual harassment is defined as unwelcome acts of sexual nature, such as sexual
advances, requests for sexual favors, and/or other verbal or physical conduct, including
written communications, of an intimidating, hostile, or offensive nature, or action taken
in retaliation for the reporting of such behavior. This applies to all faculty, staff,
administrators, and students on the university grounds or at university-affiliated
functions. Sexual harassment is prohibited by national law and university regulations.
Respect for Diversity
In order to maintain a safe and comfortable learning environment, student will show respect
for the diversity of their colleagues and will avoid disparaging remarks or actions in regard
to a person’s race, age, gender, disability, national origin, position, or religion.
UAEU Coordinated Program in Dietetics
Student Handbook Page 51
Obstruction of Due Process
The faculty, staff, and dietetics students of the CPD program recognize the need to achieve
the above objectives through implementation of this Code and therefore would co-operate
with the main officers of the faculty by avoiding the following behaviors:
a. Lying with respect to activities covered by the Code of Conduct
b. The use of pressure, threat, abuse, or similar practices against any person involved to
inhibit or prevent the reporting, investigation, or hearing of an alleged violation of this
Code of Conduct
c. The withholding of evidence pertinent to any case under investigation or being heard,
or the giving of false evidence during an investigation or hearing
d. Action(s) or conduct which hinders, obstructs, or otherwise interferes with the
implementation or enforcement of the Student Conduct Code
The UAEU recognizes that students have the right to know the circumstances and manner
in which disciplinary provisions will be exercised. All students will be afforded due
process.
Details of the code of conduct and related disciplinary procedures, which may be changed
from time to time, will be maintained in the CPD Student Handbook and/or other
publications.
UAEU Coordinated Program in Dietetics
Student Handbook Page 52
The Honor Code
Policy
The first injunction of the Coordinated Program in Dietetics Honor Code is the call to “be
honest”. Students come to the university not only to improve their minds, gain knowledge,
and develop skills that will assist them in their life’s work, but also to build character.
Character is the highest aim of education.
CPD program students should seek to be totally honest in their dealings with others. They
should avoid academic dishonesty and misconduct in all its forms, including but not limited
to plagiarism, fabrication or falsification, cheating, and other academic misconduct.
http://www.uaeu.ac.ae/en/about/policies/student_affairs_deanship/pol_pro-sa_02_en.pdf
Procedure
Definition of Cheating
Cheating is deliberately attempting to gain marks or academic credit dishonestly. It is also
cheating when one helps someone else to gain marks or academic credit dishonestly. It is
a form of dishonesty where student attempts to give the appearance of a level of knowledge
or skill that the student has not obtained. Examples of cheating include, but are not limited
to, the following:
• Sharing or showing answers during an assessment, test or other form of assessment.
• Copying anything done by another student and submitting it as one’s own.
• Giving another student access to one’s software files or other work and allowing him/her
to use one’s work as his/her own.
• Bringing to an assessment, information or materials that are not allowed – even if you do
not use them.
Definition of Plagiarism
Plagiarism is deliberately presenting another person’s work as your own without
acknowledgement. It is a form of intellectual theft that violates widely recognized
principles of academic integrity as well as the Honor Code. Such plagiarism may subject
the student to appropriate disciplinary action administered through the university, in
addition academic sanctions that may be applied by an instructor. Inadvertent plagiarism,
whereas not in violation of the Honor Code, is nevertheless a form of intellectual
carelessness that is unacceptable in the academic community. Plagiarism of any kind is
completely contrary to the established practices of higher education, where all members of
the university are expected to acknowledge the original intellectual work of others that is
included in one’s own work. In some cases, plagiarism may also involve violations of
copyright law.
UAEU Coordinated Program in Dietetics
Student Handbook Page 53
Intentional Plagiarism: Intentional plagiarism is the deliberate act of representing the
words, ideas, or data of another as one’s own without providing proper attribution to the
author through quotation, reference, or footnote.
Inadvertent Plagiarism: Inadvertent plagiarism involves the inappropriate, but non-
deliberate, use of another’s words, ideas, or data without proper attribution. Inadvertent
plagiarism usually results from an ignorant failure to follow established rules for
documenting sources or from simply being insufficiently careful in research and writing.
Although not a violation of the Honor Code, inadvertent plagiarism is a form of academic
misconduct for which an instructor can impose appropriate academic sanctions. Students
who are in doubt as to whether they are providing proper attribution have the responsibility
to consult with their instructor and obtain guidance. Examples of plagiarism include, but
are not limited to, the following:
Direct Plagiarism: The verbatim copying of an original source without acknowledging the
source.
Paraphrased Plagiarism: Using the work of someone else or changing some words and
keeping the same structure and the same meaning without noting the source(s) and
submitting it as one’s own work.
Plagiarism Mosaic: Taking or borrowing of words, ideas, or data from many other sources
and putting the pieces together as one document and submitting it as your own work
without noting the source(s). It also includes the downloading of information, pictures or
charts from the Internet and inserting that material into one’s own document and submitting
it as one’s own work without noting the source(s).
Insufficient Acknowledgment: The partial or incomplete attribution of words, ideas, or
data from an original source.
Plagiarism may occur with respect to unpublished as well as published material. Acts of
copying another student’s work and submitting it as one’s own individual work without
proper attribution is another serious form of plagiarism.
Fabrication or Falsification
Fabrication or falsification is a form of dishonesty where a student invents or distorts the
origin or content of information used as authority. Examples include:
Citing a source that does not exist
Attributing to a source ideas and information that are not included in the source
Citing a source for a proposition that it does not support
Citing a source in a bibliography when the source was neither consulted nor cited in
the body of the paper
Intentionally distorting the meaning or applicability of data
Inventing data or statistical results to support conclusions
UAEU Coordinated Program in Dietetics
Student Handbook Page 54
Additional Breaches of Academic Dishonesty
Examples of academic dishonesty include, but are not limited to, the following:
Inappropriately providing or receiving information or academic work so as to gain
unfair advantage over others
Planning with another to commit any act of academic dishonesty
Attempting to gain an unfair academic advantage for oneself or another by bribery or
by any act of offering, giving, receiving, or soliciting anything of value to another for
such a purpose
Obtaining or providing to another an un-administered test, answers to an un-
administered examination or assessment before one should have access to it
Allowing another person to take a test, examination or assessment for oneself
Taking a test, examination or assessment for someone else
Using a computer improperly during an assessment, such as gaining access to
unauthorized material, communicating with others during assessments or using files of
other users
Submitting a paper, report, project or other assignment more than once (that has been
used before), without disclosure or approval in advance (and in writing) from the
teacher
Gaining unauthorized access to another person’s computer files and either using them
or causing damage that interferes with another student’s work
Removing books or materials from the library without authorization and preventing
others from equal access to those materials
Improperly changing or attempting to change a grade or other official educational
records
Breaking and entering into a building or office for the purpose of obtaining an
unauthorized test
Continuing work on an examination or assignment after the allocated time has elapsed
IF YOU CHEAT YOU MAY FAIL THE COURSE
UAEU Coordinated Program in Dietetics
Student Handbook Page 55
Courtesy
Policy
It is the policy of the Coordinated Program in Dietetics that all students and faculty are
deserving of, and expected to show, respect and courtesy to one another.
Procedure
Punctuality is expected as a courtesy to faculty and classmates
Students should attend all classes, labs, and practice experiences for the assigned
amount of time – arriving late and/or leaving early is not acceptable; if illness precludes
attendance to a lab, the appropriate instructor should be notified.
Listen respectfully to others when they speak and refrain from whispering/talking to
classmates when others are talking.
Refrain from eating during classes; if a medical condition requires you to eat at frequent
intervals, discuss the situation with the instructor
Come to class, labs, and practice prepared with the appropriate tools and having
completed assigned reading and other assignments.
Cell phones and other noisemaking electronic devices should be turned off prior to
entering the classroom.
UAEU Coordinated Program in Dietetics
Student Handbook Page 56
Dress and Grooming
Policy
Students are expected to observe the UAE dress and grooming cultural standards. While
participating in Food Production Management and Community Nutrition Labs and field
trips, additional procedures will apply.
Procedure
The UAE dress and grooming cultural standards of both men and women should always
be modest, neat, and clean consistent with the dignity adherent to representing the UAE
community and its institutions of education.
Modesty and cleanliness are important values that reflect personal dignity and integrity,
through which students, staff, and faculty represent the principles and standards of the
UAE. Members of the UAEU community commit themselves to observe these standards,
which reflect the direction given by the UAEU administration. The dress and grooming
standards of the Coordinated Program in Dietetics are in line with the UAE standards.
The dress and grooming standards of the Coordinated Program in Dietetics are as follows:
Men
A clean and well-cared-for appearance should be maintained. Clothing is inappropriate
when it is sleeveless, revealing, or form fitting. Hairstyles should be clean and neat, while
avoiding extreme styles or colors. Shoes should be worn in all public campus areas.
Women
A clean and well-cared-for appearance should be maintained. Clothing is inappropriate
when it is sleeveless, strapless, backless, or revealing; has slits above the knee; or is form
fitting. Dresses, skirts, and shorts must be knee length or longer. Hairstyles should be clean
and neat, avoiding extremes in styles or colors. Shoes should be worn in all public campus
areas.
Additional Procedures
Food Production Management Lab:
Men
Clothing: no jeans or corduroy jeans, dress slacks and shirts
Shoes: leather, closed heel and toe – no boots, clogs, sandals, or canvas tennis shoes.
Jewelry: limited to medic alert bracelets, wedding band
Apron: clean apron
Hair: covered with cap or net
UAEU Coordinated Program in Dietetics
Student Handbook Page 57
If worn, moustaches and beards should be covered with a net, especially in designated
production and service areas.
Nails: no nail extensions or colors, short groomed nails
Women
Hair: pulled up, if long, and covered with hair net or head cover. Hair net or head cover
should be fastened tight in place covering all hair; it should not fall off or have unfastened
ends.
Clothing: no jeans or corduroy jeans, otherwise neat, modest slacks, skirt, or dress; must
wear conservative hose or stockings. If wearing “abayah”, the UAE national dress for
women, student should make sure it does not drag on floor in the designated production
and service areas.
Shoes: leather, closed heel and toe – no boots, clogs, sandals, or canvas tennis shoes
Jewelry: limited to medic alert bracelets, wedding rings, post earrings
Excessive ear piercing and all other body piercing are not acceptable.
Make-up: moderate
Nails: no nail extensions or colors, short groomed nails
Community Nutrition Lab and Field Trips:
When participating in field trips or in Community Nutrition experiences students must
observe the UAE dress and grooming cultural standards, with the exception that jeans,
sandals, and flip-flops are not to be worn.
UAEU Coordinated Program in Dietetics
Student Handbook Page 58
Students Support Services
Procedure
For a listing of services available, students are referred to the UAEU Students
Homepage http://www.uaeu.ac.ae/en/current_students/
Advising & Counseling Center
For academic counseling, personal and social counseling, career counseling, psychological
testing, and consultation visit this website:
http://www.uaeu.ac.ae/en/about/policies/student_affairs_deanship/pol_pro-sa_06_en.pdf
iWIL online system
The service encompasses CV writing and job placement. For more information, visit the
following website:
http://www.uaeu.ac.ae/en/dvcsae/student_career/internships.shtml
UAEU Coordinated Program in Dietetics
Student Handbook Page 59
Travel Liability Insurance
Policy
It is the policy of the United Arab Emirates University to insure all students and employees
travelling by university buses and cars from or to campus, program related field trips, and
university off-campus activities.
The UAEU or any employee thereof is not deemed liable for the personal safety of students
as they travel via personal transportation.
Procedure
The UAEU includes all students and employees under their travel liability insurance, when
they travel from and to campus, program related field trips, university off-campus activities
and event. Full coverage is ensured, if, and only if, the person is travelling via university
transportation means.
Students travelling via personal transportation will maintain their own auto and personal
liability coverage.
UAEU Coordinated Program in Dietetics
Student Handbook Page 60
Malpractice Liability Insurance
Students enrolled in any part of the Supervised Practice Experiences are required to obtain
their preceptors’ approval of all submitted work. Thus, the Coordinated Program in
Dietetics is not required to cover students under a Malpractice Liability Insurance policy.
Procedure
All preceptors working in the training facilities are covered under a Malpractice Liability
Insurance policy, as required by UAE laws and regulations. All students, who are training
in organizations affiliated with the NHD SP rotations program, are required to obtain their
preceptors’ approval before submitting any of their work. This may include, but is not
limited to such work as nutrition assessments, diet orders, meal plans, nutrition education,
nutrition advice, etc. Therefore, it is not a requirement of the CPD to cover its students
under a Malpractice Liability Insurance policy.
UAEU Coordinated Program in Dietetics
Student Handbook Page 61
Medical Insurance
Policy
It is the policy of the Coordinated Program in Dietetics to ensure that all students enrolled
in the program are covered under a Medical Insurance policy in line with the Health
Authority – Abu Dhabi (HAAD) laws and regulations.
Procedure
The CPD ensures that all students enrolled in the program, who are training in
organizations affiliated with the NHD SP rotations program, are covered under a Medical
Insurance policy, in line with the Health Authority – Abu Dhabi (HAAD) laws and
regulations.
http://www.haad.ae/haad/Portals/0/Health%20Regulation%20Laws/Book2_En/index.htm
l
National Students are covered by “Thiqa”, which is a government controlled Health
Insurance provider.
Expat Students are covered through their parents and/or sponsors. Those who do not
receive this kind of coverage are required to purchase coverage through the university, for
an annual rate that changes each year according to the negotiations between the Contracts
& Purchasing Department (UAEU) and the Health Insurance Providing Company. Anyone
who fails to prove coverage will be fined according to the HAAD regulations.
International Students, who are sponsored by the UAEU, are covered automatically, once
they enroll in any of the undergraduate programs.
UAEU Coordinated Program in Dietetics
Student Handbook Page 62
Illness or Injury While in a Facility for Supervised Practice
Policy
Students will know the procedure for reporting illness or injury while at a facility for
supervised practice.
Procedure
The student will report any illness incurred on the job to the current preceptor and the
instructor/Program Coordinator at UAEU.
Emergency treatment is usually provided by the Supervised Practice providing facility
according to their policies and procedures.
They will follow the policy and procedure in notifying the emergency contact for students,
which is usually the course instructor or Program Coordinator.
Students or the emergency contact, are asked to provide proof of insurance and consent to
treatment on an individual basis.
UAEU Coordinated Program in Dietetics
Student Handbook Page 63
Standards for Oral Presentations
Policy
Oral presentations must be well prepared and professionally presented.
Procedure
Oral presentations must follow specific procedures as outlined in each class.
In general, evaluation will be based on the following criteria:
o Content: complete and thorough
o Use of visual aids, teaching techniques
o Organization and clarity
o Ability to answer questions
o Professional appearance, delivery and poise
.
UAEU Coordinated Program in Dietetics
Student Handbook Page 64
Dietetics Portfolio
Policy
Each student will be required to organize a Dietetics Portfolio. The Portfolio will showcase
the student’s progress and skills and serve as a template for Professional Development.
Procedure
The Portfolio will be a compilation of key assignments and projects completed during
the Coordinated Program in Dietetics
Dietetics Portfolio projects will be identified in each course syllabus. During the SP
rotations, the student will select those projects/papers/assignments to include based on
what best meets their professional goals.
Purchase a three-ring binder as the basis for the portfolio (by the senior year, a 3” binder
is needed – a smaller one may be used initially, if desired.); during the SP rotations, the
student should utilize “professional-looking” materials to organize the Portfolio: i.e.
plastic page protectors, dividers, and other organizational materials will be used as
needed.
Initially, the Portfolio will be evaluated by all dietetics faculty members once a year.
During the SP rotations, the Portfolio will be evaluated twice.
Supervised Practice Rotations Portfolio
Policy
Each student will be required to organize an SP rotations Portfolio. The Portfolio will
showcase the student’s progress and the completion of their SP rotations.
Procedure
The SP rotations Portfolio will be a compilation of key assignments and projects
completed during all three areas of the Supervised Practice rotations.
The portfolio will also include all preceptors’ evaluations, as well as students’ facility
evaluation and reflection reports.
The portfolio will be evaluated by the Program Director at the end of all three SP
rotations
The following are three templates to be used to create the SP rotations portfolio; the
first is to include key assignment and projects completed in all three rotations, the other
three are to use each in the beginning of their corresponding SP Rotation part of the
portfolio
UAEU Coordinated Program in Dietetics
Student Handbook Page 65
Template 1.
Supervised Practice Rotation Templates
Please use only the approved templates
(You will receive soft copies of these from the Program Coordinator)
UAEU Coordinated Program in Dietetics
Student Handbook Page 66
Coordinated Program in Dietetics
Student name (ID #)
Rotation: Food Service Systems
Management
Training Facility: Tawam Hospital Food
Services Section
Start Date:
End Date:
UAEU Coordinated Program in Dietetics
Student Handbook Page 67
Coordinated Program in Dietetics
Student name (ID #)
Rotation: Community Nutrition
Training Facility : Public Health and
Research Division, Health Authority - Abu
Dhabi
Start Date:
End Date:
UAEU Coordinated Program in Dietetics
Student Handbook Page 68
Coordinated Program in Dietetics
Student name (ID #)
Rotation: Clinical Nutrition
Health Facilities: Imperial College London
Diabetes Centre (ICLDC), Amana Health
Care, Al-Ain Hospital, and Tawam Hospital
Health Facility Duration From – To
ICLDC 2 Weeks 6.8.17-17.8.17
Amana Healthcare-
Al Ain
2 Weeks 20.8.17-21.8.17
Al Ain Hospital 4 Weeks 10.9.17-5.10.17
Tawam Hospital –
Clinical
5 Week s 8.10.17-9.11.17
Coordinated Program in Dietetics
UAEU Coordinated Program in Dietetics
Student Handbook Page 69
Rotation type:
Site:
Reflection Reports
UAEU Coordinated Program in Dietetics
Student Handbook Page 70
Coordinated Program in Dietetics
Rotation type:
Site:
Evaluations
UAEU Coordinated Program in Dietetics
Student Handbook Page 71
Template 2.
COORDINATED PROGRAM IN DIETETICS
Rotation: Clinical Nutrition
Table of Contents
Training Site Content Amana Health Care 1-Log Hours
2-Goals
3-Reflection Reports
4. Case Documentations
5-Assignments/Reports
6-Final Case
7-Evaluation Booklet
ICLDC 1-Log Hours
2-Goals
3-Reflection Reports
4. Case Documentations
5-Assignments/Reports
6-Final Case
7-Evaluation Booklet
Al Ain Hospital 1-Log Hours
2-Goals
3-Reflection Reports
4. Case Documentations
5-Assignments/Reports
6-Final Case
7-Evaluation Booklet
Tawam Hospital 1-Log Hours
2-Goals
3-Reflection Reports
4. Case Documentations
5-Assignments/Reports
6-Final Case
7-Evaluation Booklet
UAEU Coordinated Program in Dietetics
Student Handbook Page 72
Template 3.
COORDINATED PROGRAM IN DIETETICS
Rotation: Community Nutrition
Training Facility: Health Authority – Abu Dhabi
August 4-September 12, 2019
Table of Contents
1 Hours Log Sheet (must be signed by Preceptor)
2 Supervised Practice Rotation Goals
3 Summary of Activities (Provide up to 1page summary of the main
activities)
4 Reflection Reports
5 Activities and Reports:
Details and supporting documents of the all activities undertaken
should be included in portfolio (related to above list). Material
developed in Arabic must have an English cover sheet –
Topic/Workshop Date 6 Evaluation Booklet
UAEU Coordinated Program in Dietetics
Student Handbook Page 73
Template 4.
COORDINATED PROGRAM IN DIETETICS
Rotation: Food Service Systems Management
Training Facility: Food Service Section – Tawam Hospital
August 4-September 12, 2019
Table of Contents
1 Hours Log Sheet (must be signed by Preceptor)
2 Supervised Practice Rotation Goals
3 Summary of Activities (Provide up to 1page summary of the main
activities undertaken)
4 Reflection Reports
5 Activities and Reports
(Details and supporting documents of the all activities undertaken
should be included in portfolio) 6 Evaluation Booklet
UAEU Coordinated Program in Dietetics
Student Handbook Page 74
File System
Policy
A filing system designed to meet your needs can simplify your study or work and keep
massive amounts of information at your fingertips. It is the policy of the Coordinated
Program to strongly encourage each student to develop and maintain their own filing
system.
Procedure
Begin with 2 cardboard file boxes, many manila folders, and tab strips.
The following pages list suggested major headings (the ones in bullets) to set up a filing
system. It may be expanded easily as your supply of topics grows.
You are encouraged to set the entire system up initially, saving time later on.
At the end of each semester, disassemble your class notebooks and add them to the
appropriate folders.
Examples and suggestions follow on next page.
UAEU Coordinated Program in Dietetics
Student Handbook Page 75
NLN (Normal Nutrition)
Example of the file heading:
Examples:
Athletes/Sports Nutrition
Breakfast
Dental Health
Ethnic Food patterns
Fitness
Food Pictures
General Nutrition
Government Nutrition Programs
Herbs
Label Reading
Low Cost Meal Planning
Meal Planning
Minerals
MyPlate.gov
National Health Objectives
Nutrition Education
o American Cancer Association
o American Heart Association
o Catalogues
o Dairy Council
o March of Dimes
o Methods
Nutrition in the Life Cycle
o Adulthood
o Childhood
o Geriatric
o Infancy
o Lactation
o Pregnancy
o Pre-Natal Education
Posters
o Food Guide Pyramid
Public Health
o Block Grants
o Food Banks
o Homeless
o Legislation
o Nutrition Surveys and
Surveillance
o Program Planning
Quackery
RDA
Snacking
Vegetarianism
Vitamins
AND (Academy of Nutrition and
Dietetics)
Example of the file heading:
Examples:
Academic Verification Forms
Catalogue
Continuing Education
Legislative Process
Practice Group Newsletter
Registration
o Exam Info
CLN (Clinical Nutrition)
Example of the file heading:
Examples:
AIDS/ARC
Alcohol/Alcoholism
Allergies/Food Sensitivity
NLN Nutrition in Life Cycle - Infancy
AND – Verification Forms
CLN Diabetes – Dining Out
UAEU Coordinated Program in Dietetics
Student Handbook Page 76
Assessment, Nutritional
o Hospitalized Patients
o Outpatient Services
Behavior, Nutrition and
Cancer
Cardiovascular disease
o Atherosclerosis
Exercise
Fat
Restriction/Modification
recipes
o Hypertension
Exercise
Sodium Restriction
Charting
Childhood Diseases
o Diseased Child
o Failure to Thrive
o High Risk Pregnancy
o Inborn Errors of Metabolism
o Infectious Disease
o Oncology
Death and Dying
Diabetes
o Complications
o Dietary Modifications
o Dining Out
o Education
o Exercise
o Exchange List
o General Care
o Insulin therapy
Insulin Pump
o Pathology
o Pregnancy/Gestational
o Recipes, conversion to
exchanges
o Recipes, cooking tips
o Sick Days
o Type I
o Type II
DRG
Drugs/Pharmacology
Eating Disorders
o Anorexia
o Bulimia
o Compulsive Eating
Extended Care Facilities
Fee for Service
Fiber
Gastrointestinal Disorders
o Dysphasia
o Gastric
o Bowel
o Lactose Intolerance
Handicapping Conditions
o ADL
o Developmental Disorders
o Feeding Aids
Hyper-metabolism
o Critical Care Assessment
o Metabolic Monitoring
o Shock
o Thermal Injury
o Trauma and Stress
Hypoglycemia
Liver Disease
Malnutrition
Medical Terminology
Newborn ICU
Nutrition Support
o Complications
o Enteral/Tube
o Home TPN/Tube
o Neonatal TPN
o Nutrient Requirements
o Oral Supplement
o Total Parenteral Nutrition
o Peripheral Parenteral Nutrition
UAEU Coordinated Program in Dietetics
Student Handbook Page 77
o Product Information
Obesity
o Behavior Modifications
o Diet
Cooking
Fad Diets
o Drugs
o Exercise
o Maintenance
o Pathology
o Psychological Factors
o Surgery
Osteoporosis
Renal Disease
o Acute Disease
o Dietary Treatment
o Dialysis
o Transplants
Respiratory Failure –COPD
Taste Acuity
Test Diets
Underweight
Women’s Health Issues
FSA (Foodservice Systems
Administration)
Example of the file heading:
Examples:
Assertiveness
Cafeteria Promotions
Computers in Dietetics
Communication
Cost Control
o Labor Cost
o Food Cost
Creative Thinking/Problem Solving
Employment Process
Financial Control
FS Equipment – Major
FS Equipment – Minor
Foodservice Systems
o Assemble/Serve
o Commissary
o Conventional
o Cook Chill/Cook Freeze
Functional Subsystems
o Procurement
Sensory Analysis
Value Analysis
Vendor Selection
Purchasing
Receiving/Storage
Inventory Control
o Production
Forecasting
Production Schedule
Cooking Methods
o Distribution/Service
Cart Systems
Table Setting
o Sanitation/Maintenance
Food Borne Illness
Time – Temperature
HACCP
Equipment Maintenance
Safety
Job Descriptions
Job Specifications
Layout and Design
Management Cycle
o Planning
o Organizing
o Staffing
o Directing
o Controlling
Management Style/Theories
FSA Management Cycle - Planning
UAEU Coordinated Program in Dietetics
Student Handbook Page 78
Marketing
Menu Planning
o Cycle Menus
Menu – Restaurant
Orientation/Training
o Catalogues
o In-Service Education
Performance Appraisal
Policies and Procedures
Portion Control
Professional Dress and Grooming
Purveyors (Suppliers, Vendors, etc.)
Quality Assurance/CQI
Quantity Recipes
Recipe Standardization
Rethermalization
School Lunch
Work Design/Ergonomics
Work Outlines
UAEU Coordinated Program in Dietetics
Student Handbook Page 79
Standards for an Acceptable Paper
Policy
The purpose of any paper is to communicate ideas and information effectively. It follows
that an acceptable paper should have something significant to say and should say it clearly,
accurately and convincingly. The policy-required papers would follow the outlined format.
THE FUNCTION OF WRITING IN DIETETICS
In the professional sequence of the Dietetics Program, you will acquire knowledge and
develop skills in the three primary areas of dietetics: medical nutrition therapy, community
nutrition, and foodservice systems management. In addition, you will develop some
"umbrella skills," meaning skills that cover or surround everything else you do in dietetics.
Chief among the umbrella skills is writing. As a dietitian, you may write for many different
audiences. Depending on your area of practice, your writing may be very technical or very
simple, but regardless of setting, write you will!
Professional writing ranges from notes in the medical record, a brief but important form of
communication between you and other healthcare team members, to research publications
in professional journals. Dietitians also communicate with each other via monographs,
commentaries, and "best-practice" reports in newsletters and trade journals.
Writing for the public involves translating technical information and language into a "news
you can use" format. You may find yourself writing for newspapers or magazines,
preparing brochures for industry clients, or scripting events like National Nutrition Month.
Dietitians who see patients or clients in either the in- or out-patient setting must be adept
at writing disease-specific instructional material. The materials must be correct, concise,
and useful, so you need to know how to target various literacy levels, different learning
styles, and possibly even different languages.
Management dietitians communicate with customers, suppliers, co-workers, and
employees. You may be writing memos, policy and procedure manuals, specifications, or
executive summaries of projects.
In every practice area, effective dietitians communicate effectively. Assignments and
exercises in every course in the professional sequence are intended to increase your written
(or verbal) communication skills in addition to helping you learn specific course content.
Remember, you cannot not communicate. Inattention to spelling and grammar rules, failure
to use appropriate language for the audience, and inability to connect concepts logically all
communicate something that detracts from your intended message. So pay attention to how
you write something, not just to what you write. In addition to making you and your
UAEU Coordinated Program in Dietetics
Student Handbook Page 80
message more credible to others, time spent in writing well will clarify ideas, concepts, and
principles in your own mind. The audience you influence most just might be you!
Procedure
When a definite assignment has been given, the paper should conform exactly to that
assignment.
1. When no definite assignment has been given, the paper should still accomplish what
it set out to do and not wander from its own stated purpose.
2. A significant and clearly stated central idea should control the entire paper. No
other virtues can compensate for a muddled or missing central idea.
a. The central idea should not be merely a repetition of one expressed by the
instructor (or some authority), though it may be an extension of such an
idea.
b. The central idea should be stated clearly and concisely so that it can benefit
both the student as he/she writes the paper and teacher as he/she reads the
paper.
i. The student should be urged to state his/her controlling idea early in
the paper so that the supporting evidence can be better evaluated for
its effectiveness and relevance
ii. The student should not be "given the benefit of the doubt" in the
statement of the controlling idea. If the instructor cannot find the
central idea, he/she should assume that one does not exist.
(NOTE: Some papers, such as book reports, summaries, descriptions, processes, reviews
of literature, etc. may not present "ideas" as such; nevertheless, even these papers should
be controlled by a clear statement of purpose.)
3. The paper should contain convincing and sufficient support for the central idea.
a. The support should satisfy both readers who agree with the conclusions of
the paper and readers who do not. (A weakly supported series of
generalizations, an unassimilated collection of quotations, or a narrow
partisan argument which ignores important contradictory evidence cannot
be considered acceptable.)
b. Whenever possible, the support should be factual and verifiable.
c. If the support is mainly logical, rather than factual, the logic should
withstand critical scrutiny.
4. This organization of the paper (both of the whole and the parts, including each
individual paragraph) should be clear to the reader, and all parts should "stick
together" to form one smoothly unfolding idea.
a. The organization should be consistent with the central idea and should help
to clarify the relationship of the central idea and the supporting evidence.
UAEU Coordinated Program in Dietetics
Student Handbook Page 81
i. The relationship between ideas and supporting evidence should
always be clear. The reader should never have to ask "What does
this have to do with your point?"
ii. The proportion of the paper allotted to any section should reflect the
relative importance of that section. A minor idea should never be
discussed at length nor a major one be given only cursory treatment.
b. The paper should read clearly and smoothly.
i. The student should provide signals (transitions, headings, etc.) to
show how sections relate to each other and to the central idea.
ii. Jarring gaps in thought (where the student has leaped too abruptly
from one sentence to the next or from one paragraph or section to
the next) always confuse the reader. They may occur simply because
the student has failed to put all that was in his mind into the paper,
but they suggest superficial thinking and a failure to see
relationships.
5. The diction (word choice) of the paper should be precise and economical. Even
though some of the student's academic models encourage him in thinking that
wordy, pretentious, jargon-ridden language is "impressive" he should be brought to
recognize that such language is irritating and confusing to a reader and seriously
lessens the effectiveness of the paper.
6. Terminology used should be consistent throughout the whole paper. Using different
forms or names for the same term confuses the reader and diminishes the
intellectual capacity of the idea.
7. The paper should meet acceptable standards of sentence structure, spelling, and
punctuation. It should be literate. If a paper contains numerous technical errors, it
will be returned to the student for rewriting before it is accepted for evaluation or
credit. (Many mechanical errors, perhaps most, result from carelessness and failure
to revise, and from a calculated estimate of the quality of work the teacher will
accept). This should be kept in mind relative to final due date.
8. Form. The following pages give examples of the use of headings, citation in the
body of the paper, and references.
9. The paper must be typewritten with a title page
UAEU Coordinated Program in Dietetics
Student Handbook Page 82
Standards for an Acceptable Paper: Format Guidelines
Policy
Any use of heading, references, or citations in papers must conform to the format outlined
below.
Procedure
Use of headings
The headings correspond to the parts of an outline.
I = First level (I, II, III, IV...)
A = Second level (A, B, C, D...)
1 = Third level (1, 2, 3, 4…)
a = Fourth level (a, b, c, d…)
i = Fifth level (i, ii, iii, iv…)
The title is not part of the outline, but generally receives a first level heading or is placed
on a title page rather than on the first page of text.
FIRST LEVEL HEADINGS
Second Level Headings
Third Level Headings
Begin text here…
Fourth Level Headings. Begin text here…
Fifth Level Headings. Begin text here…
UAEU Coordinated Program in Dietetics
Student Handbook Page 83
RESULTS AND DISCUSSION
Initial Survey Results
Characteristics of Sample
Demographic. The 87 participants in the study were fairly evenly distributed in three age
groups: 60 to 65 years (29.9 percent), 66 to 75 years (34.5 percent), and older than 75 years
(35.6 percent) (Table I). The sample was predominantly female (69 percent), as was
anticipated for this age group. The education level was very high, 49.5 percent holding
either a baccalaureate or higher degree. This finding is consistent with the statement of
Krond et al. (76) that elderly persons who respond to research studies frequently have a
high educational background. The high education level also might be expected in a
university community.
Lifestyle. Table 2 shows participant lifestyle characteristics. Of the sample, 41.2 percent
lived alone and 58.8 percent lived with a spouse or other family member. Significant
differences were disclosed in living arrangements by both age and gender (Tables 21, 22,
Appendix K). Those over 75 years and females were more likely to live alone than either
those in younger age groups or males.
The majority of the sample had no dietary restrictions, and only 21.8 percent reported
minor restrictions. None of these modifications, primarily reducing salt or cholesterol, was
neither severe nor precluded study participation.
Examples of Headings
UAEU Coordinated Program in Dietetics
Student Handbook Page 84
Use the American Psychological Association (APA) referencing style in all your papers
and reports.
UAEU Coordinated Program in Dietetics
Student Handbook Page 85
Standards for an Acceptable Paper: Reference and Citation Guide
Policy
The reference style used in dietetics course is that of APA. The American Psychological
Association style of references.
Procedure
Quick Guide to the APA Referencing Style Updated August 2017
What is referencing? Referencing is a system used in assignments to indicate where
evidence, ideas, theories, facts, or any other information was found. You should provide
enough information for anyone reading your work to be able to find your sources.
References: follow the basic structure of Author/s. (Date). Title. with additional
information depending on the item.
Why is referencing important? Referencing indicates which sources you have used in your
work and, by acknowledging your sources, helps you to avoid academic malpractice.
Penalties for academic malpractice range from a written warning to exclusion from the
university.
What is the APA referencing style? APA is the main referencing style used at many
universities. Some colleges or departments use variations on the APA referencing style, so
please check with them to see if their requirements vary from these guidelines.
In-text citation: You should make a note in the text of the work you are referencing by
citing the author and date. You can do this in three ways:
• In 2014, evidence by Smith and Jones argued that…
• It has been argued (Smith & Jones, 2014) that…
• Smith and Jones (2014) argued that…
Help with Referencing
UAEU Coordinated Program in Dietetics
Student Handbook Page 86
• These are examples of the most commonly referenced resources. A comprehensive guide
(which explains how to reference some of the more unusual formats such as art works) is
available online on the APA website http://www.apastyle.org/ . Ask your librarian for the
2016 APA guide.
The color-coding is for illustrative purposes only. Your references should be in black.
UAEU Coordinated Program in Dietetics
Student Handbook Page 87
List of References: The List of References appears at the end of your assignment and
should be arranged alphabetically. It contains all the works referenced in your assignment.
APA uses double-line spacing with a hanging indent for its List of References.
Ellis, T. H. (1974). Recollections of a Sheep Farmer. London, United Kingdom:
Macmillan.
Ellis, T. H., Harris, T. C., & Brown, A. (1967). The Encyclopaedia of Sheep. London,
United Kingdom: Routledge.
Ellis, V. (1999). Does every family have a black sheep? Family Law Today, 14(6), 58-79.
https://doi.org/18.2000.1982-8241
Jones, I. (2006). Sheep Breeding. Retrieved from Department for Agriculture website:
http://www.sheeplopedia.com/sheepbreeding
UAEU Coordinated Program in Dietetics
Student Handbook Page 88
Standards for an Acceptable Case Study Presentation
Policy
The students are responsible for presenting various case studies during the Coordinated
Program in Dietetics supervised practice experiences. The policy requires presentations
would follow the outlined format.
Procedure
OUTLINE FOR CASE STUDY
This outline is to be used as a guide for the development of your case studies. Each major
topic needs to be addressed, but the orders and details can be changed to fit the specific
case. All case studies should be typed and prepared for oral presentation. A Power Point
presentation is recommended.
I. General information:
Patient’s initials
Patient's age
Nationality
Status in life - job title, marital status
II. Report on Admission
Date of admission
Present illness - onset, duration
Diagnosis
General condition upon admission
General orders- diet, medication, drugs, etc.
III. General Health and Dietary History (if related to present illness)
IV. Special history
Family responsibilities
Social conditions affecting health - economic, familial, emotional, and/or
psychological
V. Discussion of disease or condition
History
Incidence
Etiology
Symptoms (Identify those reversible with nutritional intervention.)
- Clinical
- Pathological
UAEU Coordinated Program in Dietetics
Student Handbook Page 89
Treatment (Discuss those applicable) - medical, surgical, chemotherapy, dietary
(Nutritional Care Plan)
Prognosis
VI. Progress of this patient
Medical and/or surgical treatment -List long term complications
Dietary treatment - Indicate and discuss any limitations the prescribed diet may
have in terms of allowable foods.
VII. Summary
UAEU Coordinated Program in Dietetics
Student Handbook Page 90
Faculty Directory of Coordinated Program in Dietetics
Dietetics Program Coordinator
Habiba I. Ali, PhD, RD, CDE
Associate Professor
050 533 9640
Ayesha Al Dhaheri, PhD
College of Food and Agriculture, Vice
Dean
Nutrition and Health Department, Chair
Associate Professor
03 713 6020
Wissam Ibrahim, PhD.
Professor
Carine Platat, PhD.
Assistant Professor
Amjad Jarrar, MSc.
Instructor of Human Nutrition
Salma Alhebshi, MScFN
Instructor of Human Nutrition
Rubina Sabir, MSc.
Instructor of Human Nutrition
Johaina Idriss, PhD, RD
Aisha Matar
Secretary, Nutrition and Health
Department
03 713 6568 [email protected]
Hamda Almatroushi
Academic Advisor – Academic Unit
03 713 6564
Morgambal Padayachee, MSc, RD, CNSC
Amita Attlee, PhD
Associate Professor
Naser Ibrahim, PhD, CHET
UAEU Coordinated Program in Dietetics
Student Handbook Page 91
APPENDIX 1. Sample Supervised Practice Rotation Schedule
Fall 2019 Supervised Practice Rotation Schedule Rotation (Internship): August
4, 2019-January 30, 2020
Group 1 Group 1 Group 2 Group 2 Group 3 Group 3 Group 4 Dubai
Abu
Dhabi
Abu
Dhabi
Name Student 1 Student 2 Student 3 Student 4 Student 5 Student 6 Student 7 Student 8 Student 9 Student
10
ID #
Week Dates
1 Aug. 4-8
ICLDC - Al Ain
ICLDC - Al Ain
Amana Healthcare
- Abu Dhabi
Amana Healthcare
- Abu Dhabi
DOH DOH DOH DOH Food
Service Tawam
Food Service Tawam
2 Aug. 11-15
ICLDC - Al Ain
ICLDC - Al Ain
Amana Healthcare
- Abu Dhabi
Amana Healthcare
- Abu Dhabi
DOH DOH DOH DOH Food
Service Tawam
Food Service Tawam
3 Aug. 18-22
Amana Healthcare
AD
Amana Healthcare
AD
Tawam Clinical
Tawam Clinical
DOH DOH DOH DOH Food
Service Tawam
Food Service Tawam
4 Aug. 25-29
Amana Healthcare
AD
Amana Healthcare
AD
Tawam Clinical
Tawam Clinical
DOH DOH DOH DOH Food
Service Tawam
Food Service Tawam
UAEU Coordinated Program in Dietetics
Student Handbook Page 92
5 Sept.1-5
ICLDC - Al Ain
ICLDC - Al Ain
Tawam Clinical
Tawam Clinical
DOH DOH DOH DOH Food
Service Tawam
Food Service Tawam
6 Sept. 8-12
Al Ain Hospital
Al Ain Hospital
Tawam Clinical
Tawam Clinical
DOH DOH DOH DOH Food
Service Tawam
Food Service Tawam
7 Sept. 15-19
Al Ain Hospital
Al Ain Hospital
Tawam Clinical
Tawam Clinical
ICLDC - Al Ain
ICLDC - Al Ain
Amana Healthcare
Al Ain
Amana Healthcare
Al Ain
Amana Healthcare
AD
Amana Healthcare
AD
8 Sept. 22-26
Al Ain Hospital
Al Ain Hospital
Tawam Clinical
Tawam Clinical
ICLDC - Al Ain
ICLDC - Al Ain
Amana Healthcare
Al Ain
Amana Healthcare
Al Ain
Amana Healthcare
AD
Amana Healthcare
AD
9 Sept. 29-Oct.3
Al Ain Hospital
Al Ain Hospital
Food Service Tawam
Food Service Tawam
ICLDC - Al Ain
ICLDC - Al Ain
Amana Healthcare
Al Ain
Food Service Tawam
SKMC Cleveland Clinic-AD
10 Oct. 6-10
Tawam Clinical
Tawam Clinical
Food Service Tawam
Food Service Tawam
Al Ain Hospital
Al Ain Hospital
ICLDC - Al Ain
Food Service Tawam
SKMC Cleveland Clinic-AD
11 Oct. 13-17
Tawam Clinical
Tawam Clinical
Food Service Tawam
Food Service Tawam
Al Ain Hospital
Al Ain Hospital
ICLDC - Al Ain
Food Service Tawam
SKMC Cleveland Clinic-AD
12 Oct. 20-24
Tawam Clinical
Tawam Clinical
Food Service Tawam
Food Service Tawam
Al Ain Hospital
Al Ain Hospital
ICLDC - Al Ain
Food Service Tawam
SKMC Cleveland Clinic-AD
13 Oct. 27-31
Tawam Clinical
Tawam Clinical
Food Service Tawam
Food Service Tawam
Amana Healthcare
Al Ain
Amana Healthcare
Al Ain
Al Ain Hospital
Food Service Tawam
SKMC Cleveland Clinic-AD
14 Nov. 3-7
Tawam Clinical
Tawam Clinical
DOH DOH Amana
Healthcare Al Ain
Amana Healthcare
Al Ain
Al Ain Hospital
Rashid Hospital
Cleveland Clinic-AD
SKMC
UAEU Coordinated Program in Dietetics
Student Handbook Page 93
15 Nov. 10-14
ICLDC - Al Ain
ICLDC - Al Ain
DOH DOH Amana
Healthcare Al Ain
Amana Healthcare
Al Ain
Al Ain Hospital
Rashid Hospital
Cleveland Clinic-AD
SKMC
16 Nov. 17-21
Food Service Tawam
Food Service Tawam
DOH DOH Tawam Clinical
Tawam Clinical
Food Service Tawam
Rashed Hospital
Cleveland Clinic-AD
SKMC
17 Nov. 24-28
Food Service Tawam
Food Service Tawam
DOH DOH Tawam Clinical
Tawam Clinical
Food Service Tawam
Rashid Hospital
Cleveland Clinic-AD
SKMC
18 Dec. 1-5
Food Service Tawam
Food Service Tawam
DOH DOH Tawam Clinical
Tawam Clinical
Food Service Tawam
Rashid Hospital
Cleveland Clinic-AD
SKMC
19 Dec 8-12
Food Service Tawam
Food Service Tawam
Al Ain Hospital
Al Ain Hospital
Tawam Clinical
Tawam Clinical
Food Service Tawam
Rashid Hospital
ICLDC - AD ICLDC - AD
20 Dec. 15-19
Food Service Tawam
Food Service Tawam
Al Ain Hospital
Al Ain Hospital
Tawam Clinical
Tawam Clinical
Food Service Tawam
Dubai Hospital
ICLDC - AD ICLDC - AD
21 Dec. 22-26
DOH DOH Al Ain
Hospital Al Ain
Hospital
Food Service Tawam
Food Service Tawam
Tawam Clinical
Dubai Hospital
DOH DOH
22 Dec. 29-Jan.2
DOH DOH Al Ain
Hospital Al Ain
Hospital
Food Service Tawam
Food Service Tawam
Tawam Clinical
Dubai Hospital
DOH DOH
23 Jan. 5-Jan. 9
DOH DOH ICLDC - Al
Ain ICLDC - Al
Ain
Food Service Tawam
Food Service Tawam
Tawam Clinical
Dubai Hospital
DOH DOH
24 Jan. 12-16
DOH DOH ICLDC - Al
Ain ICLDC - Al
Ain
Food Service Tawam
Food Service Tawam
Tawam Clinical
Dubai Hospital
DOH DOH
UAEU Coordinated Program in Dietetics
Student Handbook Page 94
25 Jan. 19-23
DOH DOH ICLDC - Al
Ain ICLDC - Al
Ain
Food Service Tawam
Food Service Tawam
Tawam Clinical
Dubai Hospital
DOH DOH
26 Jan. 26-30
Make up hours (all rotations)
ICLDC - Imperial College London Diabetes Centre; SKMC - Sheikh Khalifa Medical City; DoH - Department of Health
Clinical Nutrition Rotation= 520 Hours; Food Service Systems Management = 200 hours; Community Nutrition = 200 hours